680 g boneless skinless chicken breasts
1 cup uncooked quinoa
1 medium onion, chopped
2 large celery stalks, chopped
1 jalapeño, de-seeded and chopped
4 cloves garlic, minced
2 (4.5 oz) cans diced green chiles
1 (15 oz) can cannellini beans, drained and rinsed
1 cup frozen corn
4 cups low-sodium chicken broth
Juice of 1 lime
1 Tbsp cumin
½ tsp dried oregano
1 bay leaf
1½ tsp salt
¼ tsp pepper
Toppings, optional: Cilantro, avocado, shredded cheese
