Spicy Chicken Quinoa

Ingredients

• 1 cup chicken broth
• 1/2 cup quinoa
• 1 pound ground chicken
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 2 teaspoons olive oil, divided
• 1 zucchini, diced
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can black beans, rinsed, drained
• 1 (14.5 ounce) can diced tomatoes with green chile peppers, drained
• 1 cup salsa
• 3/4 cup shredded Mexican cheese blend

Directions

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.

Mix chicken, garlic powder, and cayenne pepper together in a bowl.

Heat 1 teaspoon olive oil in a large skillet over medium heat. Cook and stir chicken mixture in hot oil until chicken is cooked through, 5 to 10 minutes. Drain and discard grease. Transfer chicken mixture to a bowl.

Heat remaining 1 teaspoon olive oil in the same skillet over medium-high heat. Cook and stir zucchini in hot oil until softened, about 4 minutes. Add cooked quinoa, chicken mixture, corn, black beans, tomatoes, and salsa to skillet; cook, stirring, until heated through and flavors have combined, 5 to 10 minutes. Sprinkle cheese over the top. Cover skillet and cook until cheese melts, 1 to 2 minutes.