Ingredients
– 500 g chicken breast
– 1 cup quinoa
– 2 cups vegetable broth
– 1 red bell pepper, diced
– 1 cup black beans, rinsed and drained
– 1 cup corn kernels, fresh or frozen
– 1 teaspoon cumin
– 1 teaspoon paprika
– 1 avocado, sliced
– 1 lime, juiced
Method
1. Start by cooking the quinoa. In a saucepan, bring the vegetable broth to a boil, then add the quinoa. Lower the heat, cover, and let it simmer for around 15 minutes until fluffy.
2. While the quinoa cooks, dice the chicken into bite-sized pieces. Heat a non-stick skillet over medium heat and add the chicken. Cook until golden brown, about 7-10 minutes.
3. After the chicken is cooked, add the diced bell pepper, black beans, corn, cumin, and paprika to the skillet. Stir everything together and cook for another 5 minutes until heated through.
4. Once the quinoa is ready, fluff it with a fork and divide it among four bowls. Top with the chicken and vegetable mixture.
5. Finish by adding sliced avocado and a squeeze of lime juice to each bowl before serving.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
beekeepingworld.online
freescience.info
