Description

Creamy chicken and vegetables are served over quinoa in this weeknight dinner with savory Mexican flair.

Ingredients

• 2 ¼ cups water, divided
• 1 cup quinoa
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, crushed, divided
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon ground paprika
• ¼ teaspoon red pepper flakes
• 4 chicken tenders, cut into chunks
• ¼ cup frozen corn
• ¼ cup frozen green peas
• ¼ cup frozen mixed bell peppers
• ¼ cup coarsely chopped fresh spinach
• 1 tablespoon milk
• 1 tablespoon all-purpose flour
• 2 limes, juiced

Instructions

1. Bring 2 cups water and quinoa to a boil in a saucepan over medium heat. Simmer until quinoa is tender, 15 to 20 minutes.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Stir in 3 garlic cloves, chili powder, salt, paprika, and red pepper flakes with a wooden spoon. Add chicken; cook and stir for about 5 minutes. Pour in remaining 1/4 cup water. Cover and cook for 15 minutes.
3. Stir corn, peas, peppers, and spinach into the skillet. Cover and cook for 5 minutes more. Mix milk and flour together and pour into the skillet; cook and stir for 2 minutes.
4. Divide quinoa among 4 serving plates. Scoop chicken and vegetable mixture on top. Whisk lime juice and remaining garlic together in a bowl; drizzle over each serving.