Southwestern-Style Chicken and Quinoa | Publix Super Markets

Ingredients

• Nonstick aluminum foil
• 1 lime, for wedges
• 1 large sweet potato
• 1 (8 oz) package mini sweet peppers
• 1 cup tri-color quinoa
• 2 cups unsalted chicken stock (or broth)
• 1 1/2 lb boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 (1 oz) packet reduced-sodium taco seasoning
• 1 (12 oz) package fresh broccoli florets
• 1 cup reduced-fat shredded cheddar cheese
• 1/4 cup cilantro-avocado dressing