• 2 Skinless Boneless Chicken Breast, Cut Into Cubes
• 1 (15 oz) Can Black Beans, Drained and Rinsed 
• 1 (15 oz) Can Corn, Drained and Rinsed
• 1 White Onion, Diced
• 2 Cloves Garlic
• 2 Cans RoTel
• 1 Cup Quinoa, Cooked
• Juice from 1 Lime
• 1 Tablespoon Olive Oil 
• Salt and Pepper, To Taste
• Colby Jack Shredded Cheese, For Topping
• Sour Cream or Plain Greek Yogurt

Instructions:

1. Place large skillet over Medium High heat. Add Oil to pan.
2. Add Diced Onion and sauté until softened, which should take about 3 minutes. Season with Salt.
3. Move Onions to the sides of pan. In the center of pan, add Cubed Chicken. Season with Salt and Pepper. Sauté until Chicken is almost cooked through. 
4. Add Garlic and mix for half a minute. 
5. Add Lime Juice, RoTel, Black Beans, Corn and Quinoa into pan. Mix well and let simmer for 5 minutes until Chicken is fully cooked. 
6. Divine into 4 separate bowls. Top with Shredded Cheese and Sour Cream. 
7. Serve and Enjoy!