This dish is totally versatile, packed with flavor, and makes great leftovers.
2boneless skinless chicken breasts, cubed
1bell pepper,small dice
1can black beans,rinsed and drained
114.5 can diced tomatoes (not drained)
In a large pan, heat the olive oil over medium/high heat. Add the onion and cook for 1 minute. Add the chicken, garlic, and a pinch of salt and pepper. Cook for 5-7 minutes until chicken is no longer pink. Add the peppers, black beans, tomatoes, chile powder, cumin, salt and pepper and stir.
Add the quinoa and chicken stock and stir to combine. Bring to a boil, then lower the heat, cover, and simmer for about 25-30 minutes. Remove from heat, and let sit for 5-10 minutes then fluff with a fork and serve with desired toppings. Adding a big squeeze of fresh lime will really help bring out all the flavors!
*You can easily make this dish vegetarian by leaving out the chicken, and using vegetable stock instead of chicken stock.