Instructions: Heat oil in medium non-stick skillet over medium-high heat. Add chicken and brown on both sides, turning pieces once, about 10 minutes. Transfer chicken to a plate.

In same pan, saute onions until lightly browned, about 5 minutes. Add tomatoes and garlic. Cook until tomatoes soften, stirring occasionally, 5 minutes.

Return chicken and any juices to pan. Add chicken broth, lime juice and salt.

Cover pan tightly and simmer 20 minutes.

Add quinoa, beans and thyme. Cover and cook until quinoa is swelled and almost tender to the bite, about 20 minutes. Remove pan from heat and let sit, covered, 10 minutes, until quinoa is fluffy and soft. Add salt and pepper to taste, if desired, and serve.

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