Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: Makes 6 to 8 thighs, 3 cups quinoa

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Ingredients CORN AND PEPPERS 1 tablespoon olive oil 4 ears of corn on the cob, kernels cut from cob 1 poblano chili pepper, chopped RUB 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground tumeric 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/2 teaspoon cracked black pepper CHICKEN 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs 1 tablespoon olive oil 1 small onion, chopped 3 cloves garlic, minced 1 can (15 ounces) or 2 cups chicken broth QUINOA 1 cup quinoa, rinsed and drained 1 tablespoon butter 2 tablespoons chopped fresh cilantro leaves Juice of 1 lime

Directions 1.  In a large skillet, sauté corn and peppers in olive oil for 3 to 4 minutes or until vegetables are slightly softened. Set aside. 2.  Mix rub ingredients together; rub on thighs. In a large skillet, sauté thighs in olive oil over medium heat for 2 to 3 minutes per side. Add onion and garlic; continue sautéing for 2 to 3 minutes or until soft and lightly browned. 3.  Add chicken broth, quinoa and butter to chicken thighs simmer for 15 to 20 minutes or until broth is absorbed and chicken is fork-tender with no hint of pink. 4.  Stir in sautéed vegetables, cilantro and lime juice. Serve thighs with vegetables on the side.

Nutritional Information
3 Servings • Serving Size: 2 thighs, 1/3 quinoa • PER SERVING • Calories 800 • % Calories from Fat 41 % • Total Fat 36 g • Saturated Fat 10 g • Cholesterol 180 mg • Sodium 1040 mg • Total Carbohydrate 67 g • Dietary Fiber 8 g • Protein 51 g • Sugars 10 g • % DAILY VALUE • Vitamin A 13 % • Vitamin C 44 % • Calcium 6 % • Iron 35 % • DIETARY EXCHANGES • Starch/Bread 5 • Lean Meat 5 • Fat 3 • Vegetable 1

Substitutions/Variations
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.