Vibrant Peruvian Chicken Stir-Fry with Quinoa Salad

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup quinoa, rinsed
• 2 bell peppers, mixed colors, sliced
• 1 medium red onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp aji amarillo paste
• 2 tbsp lime juice
• 2 tbsp low-sodium soy sauce
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   1. Cook the quinoa according to package instructions. Fluff with a fork and set aside.

2. 2

   2. In a large skillet or wok, heat the olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.