Description
One-pan Mexican quinoa with chicken is ready in under 30 minutes. Serve it over a salad or in a tortilla for a flavorful and easy weeknight meal.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 onion (diced)
- 2 boneless (skinless chicken breasts, cubed)
- 2 cloves garlic (minced)
- 1 bell pepper (small diced)
- 1 can (454 g) black beans (rinsed and drained)
- 1 can (411 g) diced tomatoes (not drained)
- 1 tsp chile powder
- 0.5 tsp cumin
- 0.5 tsp salt
- 0.25 tsp pepper
- 1 cup (237 ml) quinoa
- 2 cups (473 ml) chicken stock
- Diced avocado
- Chopped cilantro
- Lime
Instructions
- In a large pan, heat the olive oil over medium/high heat.
- Add the onion and cook for 1 minute.
- Add the chicken, garlic, and a pinch of salt and pepper. Cook for 5-7 minutes until chicken is no longer pink.
- Add the garlic, peppers, black beans, tomatoes, chile powder, cumin, salt and pepper and stir.
- Add the quinoa and chicken stock and stir to combine.
- Bring to a boil, then lower the heat, cover, and simmer for about 15-20 minutes.
- Remove from heat, fluff with a fork and serve with desired toppings.
Notes
- For a richer flavor, use chicken thighs instead of breasts.
- To make this recipe vegetarian, substitute the chicken with 1 (15 ounce) can of chickpeas, rinsed and drained.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 60
- Fiber: 8
- Protein: 30
- Cholesterol: 80