Peruvian-Inspired Chicken and Quinoa Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the chicken pieces to the skillet and season with 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. Remove the chicken from the skillet and set aside.

Add the chopped red onion to the same skillet and cook over medium heat for 3-4 minutes, until softened.

Stir in the rinsed quinoa and cook for 1 minute, toasting it lightly.

Pour in 2 cups of chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.

Stir in the frozen peas and carrots blend and the cooked chicken. Cover and continue to cook for another 5-7 minutes, or until the quinoa is fully cooked and the liquid is absorbed.

Fluff the quinoa with a fork, garnish with 1/4 cup of fresh chopped cilantro, and serve immediately.