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One-Pan Southwestern Chicken 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!

May 04, 2023
99% would make again
One-Pan Southwestern Chicken Quinoa


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 763
  • Fat 33g
  • Carbs 75g
  • Fiber 15g
  • Sugar 9g
  • Protein 38g

Estimated values based on one serving size.


  1. 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.
  2. Add the garlic and jalapeño and cook until fragrant, about 2 minutes.
  3. 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.
  4. Stir in the avocado, cilantro, and lime juice.
  5. Divide between serving bowls and garnish with more cilantro.
  6. Enjoy!
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One-Pan Southwestern Chicken Quinoa