One-Pan Southwestern Chicken Quinoa Recipe by Tasty

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Ingredients

for 4 servings

2 tablespoons
olive oil
2 chicken breasts, diced
2 cloves garlic, crushed
1 jalapeño, diced
1 cup
quinoa (170 g)
1 cup
vegetable broth (235 mL)
15 oz
black beans, 1 can (400 g)
15 oz
fire-roasted diced tomato, 1 can (400 g)
1 cup
corn (175 g)
1 teaspoon
chili powder
½ teaspoon
cumin
salt, to taste
pepper, to taste
1 avocado, diced
1 lime, juiced
2 tablespoons
fresh cilantro, chopped, extra for garnish

Preparation

Heat olive oil in a large skillet over medium high heat. Dice chicken breasts and cook thoroughly. Add salt and pepper to taste.
Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper to taste.
Cover and simmer until quinoa is cooked through, roughly 30 minutes.
Stir in diced avocado, cilantro, and lime juice.
Serve garnished with extra cilantro.
Enjoy!

Tips

1 of 3

jgenge

This was so yummy! We used chicken broth instead of veggie broth. More flavor! Can’t wait to make it again.
1 month ago Helpful (3)
anniebeans

This was delicious, I made it for my dad and siblings and they loved it! We didn’t have cumin so we used garam masala. I also added more chili powder, to taste.
1 month ago Helpful (2)
Mikayla Johns

I used a little bit more broth than what the recipe calls for, but it’s great with chips and a dollop of guac on top!
1 month ago Helpful (2)
Katrina Ward

It’s amazing with chips!!
1 month ago Helpful (2)

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