Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 1 cup quinoa, rinsed
  • 2 cups low-sodium chicken broth
  • 1 can black beans, drained and rinsed
  • 1 cup diced tomatoes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • Zest and juice of 2 limes
  • 1 cup corn

Instructions:

  1. Rinse the quinoa and set aside.
  2. Dice the onion and mince the garlic.
  3. Place the chicken breasts at the bottom of the Crock Pot.
  4. Add the rinsed quinoa on top of the chicken.
  5. Pour in the chicken broth, diced tomatoes, black beans, corn, onion, and garlic.
  6. Sprinkle with cumin, smoked paprika, chili powder, salt, and pepper.
  7. Add the zest and juice of 2 limes over the mixture.
  8. Cover the Crock Pot and set it to cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
  9. Once cooked, shred the chicken using two forks and stir to combine.
  10. Adjust seasoning if needed and garnish with fresh cilantro.