Garlic-Lime Chicken & Quinoa Skillet
Ingredients
- 1½ poundschicken breast (cut into bite-sized pieces)
- 1 cupquinoa
- 2 cupschicken broth
- 2lime
- 4 clovesgarlic
- 1red bell pepper
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- ½ teaspooncumin
- ·cilantro
Prep
- 01
Cut 1.5 pounds chicken breast into bite-sized pieces (about 1 inch).
- 02
Mince 4 cloves garlic.
- 03
Dice 1 red bell pepper.
- 04
Juice 2 limes.
- 05
Roughly chop a small handful of cilantro.
Method
- 01
Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and cumin. Cook until golden on all sides, about 6–8 minutes. Transfer to a plate.
- 02
In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Add quinoa and stir for 1 minute to lightly toast.
- 03
Pour in chicken broth and return the chicken to the skillet. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15 minutes until quinoa is tender and liquid is absorbed.
- 04
Stir in diced bell pepper and the juice of both limes. Cook uncovered for 2–3 minutes to warm through. Taste and adjust seasoning with salt and pepper.
- 05
Remove from heat, scatter fresh cilantro over the top, and serve straight from the skillet.
Spice Tips
For warmth, stir in 1/4 teaspoon smoked paprika or a pinch of cayenne with the cumin. For brightness, add a splash of hot sauce or a few diced jalapeños with the bell pepper.
This comes together in under 30 minutes. Pair with hot sauce or sriracha at the table for extra heat. Leftovers keep well in the fridge for 3 days.