Chicken Fajita Quinoa Bowls

• boneless skinless chicken breastcut into thin strips20 oz
• quinoa1 cup
• red bell pepperthinly sliced1
• onionthinly sliced1/2 lb
• frozen corn1 cup
• chunky salsa1/2 cup
• light olive oil4 tsp
• cumin2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the pepper and onion and cut the chicken into thin strips.
2. 2Pat the chicken dry; do not rinse it. Season it with kosher salt, black pepper, and cumin. Wash the cutting board, knife, and hands with soap and water before touching anything else.
3. 3Rinse the quinoa. Combine it with water in a saucepan, bring it to a simmer, cover, and cook for 15-18 minutes, until the grains are tender and their centers show a small spiral. Let it stand covered for 5 minutes, then fluff.
4. 4Heat the light olive oil in a skillet over medium-high heat. Add the onion and pepper with a pinch of kosher salt and cook for 4-5 minutes, until softened and lightly browned.
5. 5Add the chicken and cook for 6-8 minutes, stirring, until the thickest pieces reach 165°F (74°C). Add the corn and salsa and cook for 2-3 minutes, until hot and slightly reduced.
6. 6Serve the chicken and vegetables over quinoa. Taste and adjust salt and pepper.