One-Pan Southwestern Chicken Quinoa
featured in The Best Dishes To Cook With Quinoa
This one-pan wonder is a flavor explosion! Loaded with chicken, quinoa, and beans, it's the perfect meal that doesn't skimp on taste. Plus, it's easy to make and easy to clean up, making it a win-win!
99% would make again
Total Time
50 minutes
50 min
Prep Time
15 minutes
15 min
Cook Time
35 minutes
35 min
Total Time
50 minutes
50 min
Prep Time
15 minutes
15 min
Cook Time
35 minutes
35 min
Ingredients
for 4 servings
- 2 tablespoons olive oil
- 2 boneless, skinless, chicken breasts, diced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 cloves garlic, crushed
- 1 jalapeño, diced
- 1 cup quinoa (170 g), rinsed
- 1 cup vegetable broth (235 mL)
- 15 oz fire-roasted diced tomato (400 g)
- 1 cup corn (175 g)
- 15 oz black beans (400 g)
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 1 avocado, diced
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1 lime, juiced
Nutrition Info
- Calories 508
- Fat 13g
- Carbs 60g
- Fiber 14g
- Sugar 4g
- Protein 38g
Estimated values based on one serving size.
Preparation
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and season with salt and pepper, then cook until no longer pink.
- Add the garlic and jalapeño and cook until fragrant, about 2 minutes.
- Add the quinoa, vegetable broth, fire-roasted tomatoes, corn, black beans, cumin, and chili powder and season with salt and pepper. Stir to combine. Cover and simmer until the quinoa is cooked through, about 30 minutes.
- Stir in the avocado, cilantro, and lime juice.
- Divide between serving bowls and garnish with more cilantro.
- Enjoy!
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