Creamy Chicken and Veggies with Mexican Quinoa

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

Step 1

Bring 2 cups of water and the quinoa to a boil in a saucepan over medium heat. Once it’s boiling, turn the heat down and let it simmer gently until the quinoa is tender, about 15 to 20 minutes.

Step 2

While the quinoa cooks, heat some olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté it until it starts to turn golden, around 5 to 7 minutes. Then toss in the garlic, chili powder, salt, paprika, and red pepper flakes, stirring everything together with a wooden spoon to let the spices get fragrant.

Step 3

Add the chicken to the skillet and cook, stirring occasionally, for about 5 minutes. Pour in the remaining 1/4 cup of water, cover the pan, and let it simmer for 15 minutes so the chicken cooks through and stays juicy.

Step 4

Stir in the corn, peas, peppers, and spinach. Pop the lid back on and cook for another 5 minutes to soften the veggies and wilt the spinach.

Step 5

Mix the milk and flour together until smooth, then pour it into the skillet. Give everything a good stir and cook for a couple more minutes until the sauce thickens and becomes creamy.

Step 6

Serve the quinoa on plates and spoon the creamy chicken and veggie mixture over the top. Whisk the lime juice with the remaining garlic in a small bowl and drizzle it over each serving for a bright, fresh finish.