I saw this easy southwest chicken dinner recipe on line.  I immediately loved it for two reasons, first, it is made in one pot. I love quick easy meals that are lean in calories and loaded in nutrition, that, is exactly what this offers.  Second, I actually had ALL of the ingredients in my house!  I did make some alterations from the original recipe on “Tastey” to make it more … tasty : )

4 Servings

2 Tbsp. olive oil
2 roasted chicken (cooked) or 2 chicken breasts raw

2 stalks celery
2 cloves garlic
1 jalapeño ( seeded)
1/3 cup quinoa
1 cup vegetable/chicken broth
1 (15oz) can of black beans
1 (15oz) can diced tomatoes
1 cup frozen corn
1 sweet onion
2 cups Kale
1 tsp chili powder or homemade taco seasoning
1/2 tsp cumin 
Salt to taste
Pepper to taste
1 avocado, diced
juice of 1 lime
1/2 bunch chopped fresh cilantro leaves

Heat olive oil in a large skillet over medium high heat. Dice chicken and cook thoroughly. Add crushed garlic, onion, celery and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).

Stir in quinoa, vegetable broth, beans, tomatoes, corn, Kale, chili powder and cumin; season with salt and pepper to taste. Cover and simmer until quinoa is cooked through, roughly 30 minutes. Stir in avocado, cilantro, and lime juice. Garnish with extra cilantro and Enjoy!