One-Pan Quinoa Chicken

I've just spent two weeks in Texas where I got hooked on Tex-Mex food. After a bit of holiday over-indulgence, I needed to get back into healthy habits so I made this for dinner tonight. It has all the Tex-Mex flavours and is quick and nutritious.

The recipe serves 4 with lots of leftovers for lunch the next day.

Ingredients

2 chicken fillets, sliced

2 tsp ground cumin

1 tsp dried oregano

2 tsp smoked paprika

¼ tsp cayenne pepper (more if you like it hot)

Salt

Freshly ground black pepper

1 tbsp olive oil

1 small onion, chopped

3 cloves of garlic, minced

1 red pepper, sliced

1 tbsp tomato purée

250 ml chicken stock

1 tin of chopped tomatoes

1 small tin of sweetcorn

1 small tin of black beans

A handful of cherry tomatoes, halved

250 g quinoa

Juice of 1 lime

To serve:

Chopped fresh coriander

1 avocado, sliced

Lettuce or other salad leaves

Greek yogurt

Lime wedges

Directions

1. Put the chicken in a bowl and add the cumin, oregano, smoked paprika, cayenne pepper, salt, and pepper. Stir to combine.

2. In a large frying pan over medium-high heat, heat oil. Add chicken and fry briefly to seal on both sides.

3. Reduce heat and add onion, garlic, and red pepper. Add tomato purée and stir to coat vegetables.

4. Add the chicken stock, tinned tomatoes, cherry tomatoes, beans, corn, and quinoa. Bring to the boil, then reduce heat and cook until quinoa is tender and chicken is cooked through (20-25 minutes), stirring regularly.

5. Stir in chopped fresh coriander and lime juice.

6. Serve with lettuce, avocado, Greek yogurt, and lime wedges.