Cilantro-Lime Chicken with Charred Corn Quinoa
Ingredients
- 1½ poundschicken breast
- 1 cupquinoa
- 2 cupschicken broth
- 2 cupscorn (fresh or frozen)
- ½ cupcilantro
- 2lime
- 1red bell pepper
- 3 tablespoonsolive oil
- 3 clovesgarlic
- ·salt
- ·black pepper
- ½ teaspooncumin
Prep
- 01
Mince 3 cloves garlic.
- 02
Dice 1 red bell pepper into small pieces.
- 03
Cut 2 limes in half for juicing.
Method
- 01
Bring 2 cups chicken broth to a boil in a medium pot. Add 1 cup quinoa, stir, then reduce heat to low and simmer covered for 15 minutes until liquid is absorbed. Remove from heat and let sit 5 minutes.
- 02
While quinoa cooks, heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Season 1 1/2 pounds chicken breast with salt, pepper, and 1/2 teaspoon cumin on both sides. Cook 6–7 minutes per side until golden and an instant-read thermometer reaches 165°F. Transfer to a cutting board.
- 03
In the same skillet, add remaining 1 1/2 tablespoons olive oil and cook 2 cups corn over medium-high heat for 3–4 minutes, stirring occasionally, until lightly charred. Season with salt and pepper.
- 04
Fluff quinoa with a fork and stir in the charred corn. Juice 2 limes over the quinoa mixture and fold in 1/2 cup cilantro.
- 05
Slice the cooked chicken and serve over the cilantro-lime quinoa.
Spice Tips
For more depth, add 1/4 teaspoon chipotle powder or smoked paprika to the chicken seasoning. A pinch of red pepper flakes stirred into the quinoa adds gentle heat without overwhelming the fresh lime flavor.
For a flavor boost, toss a pinch of minced garlic into the quinoa mixture before serving. Leftovers keep refrigerated for up to 3 days and taste great cold the next day.