Name: Baked Chicken and Quinoa Mexican-Style Bowl
Prep time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 cup chicken breast, cut into fajitas; 1 teaspoon Great Value® plain salt; 1/2 teaspoons pepper; 2 tablespoons vegetable oil; 2 cups quinoa, cooked; 3 tablespoons Extra Special Olive Oil®; 1/2 cups lemon juice; 1/2 cups fava beans, green, blanched; 1 cup Great Value® corn kernels, drained; 1/2 cups Extra Special® whole artichoke hearts in spring water, chopped; 1 cup Great Value® Querétaro black beans, cooked; 2 cups tomato, diced; 1/2 cups fresh cilantro, finely chopped; 1/2 cups Jalapeño chile, finely chopped; 1/2 cups onion, finely chopped; 1/2 cups chives, chopped (green onion stalk); 1 pinch Great Value® plain salt; 1 pinch pepper

Preparation

30 mins

Low

Season the chicken fajitas with salt and pepper, and cook in a skillet over medium heat with oil until cooked through. Drain on paper towels and set aside. In a bowl, mix the chicken with the quinoa, olive oil, lemon juice, fava beans, corn kernels, artichoke hearts, beans, tomato, cilantro, jalapeño pepper, and red onion; mix very well.