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- 1 lb chicken breast, diced - 1 cup quinoa, rinsed - 2 cups chicken broth In this recipe, chicken breast is the star. It cooks quickly and adds great flavor. Quinoa is a healthy grain packed with protein. Rinsing the quinoa helps remove any bitter taste. Chicken broth enhances the dish and keeps it moist. - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 medium onion, chopped - 2 cloves garlic, minced The black beans add fiber and protein. Corn gives a sweet crunch. Bell peppers bring color and taste. Onion and garlic add that savory base we all love. Together, these veggies make the dish vibrant and nutritious. - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - 2 tablespoons olive oil - Salt and pepper to taste Chili powder gives the dish a warm kick. Cumin adds depth and earthiness. Paprika brings a sweet smokiness. Olive oil helps sauté the veggies and chicken, adding richness. Salt and pepper balance the flavors, making each bite delicious. {{ingredient_image_1}} 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 2. Add 1 chopped onion and 2 minced garlic cloves. Sauté them until the onion is translucent, about 3-4 minutes. 3. Next, add 1 pound of diced chicken breast. Season it with salt, pepper, 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of paprika. 4. Cook the chicken until it is browned and fully cooked, about 5-7 minutes. 1. Stir in 1 cup of rinsed quinoa, 2 cups of chicken broth, 1 can of drained black beans, 1 can of drained corn, and 1 diced red bell pepper and 1 diced green bell pepper. 2. Bring the mixture to a boil. 3. Once boiling, reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes. This allows the quinoa to cook and absorb most of the liquid. 4. After 15 minutes, remove the skillet from heat. Let it sit, covered, for another 5 minutes. This step helps the quinoa fluff up. 1. Fluff the quinoa gently with a fork. 2. Taste the dish and adjust the salt and pepper if needed. 3. Serve it hot, garnished with fresh chopped cilantro and lime wedges on the side. The lime adds a nice burst of flavor. To perfectly cook quinoa, rinse it under cold water first. This removes bitter saponins. Use a 2:1 ratio of liquid to quinoa. For every cup of quinoa, use two cups of chicken broth. Bring it to a boil, then cover and simmer for about 15 minutes. Fluff it with a fork after cooking to keep it light and airy. To ensure chicken is tender and juicy, cut it into small, even pieces. This helps it cook evenly. Season the chicken before adding it to the skillet. Searing it on medium-high heat locks in moisture. Cook until it’s browned and no longer pink inside, about 5-7 minutes. Try adding spices like cayenne for heat or smoked paprika for depth. A pinch of oregano can also add a nice twist. For toppings, consider crumbled feta or sliced avocado. Chopped green onions or a dollop of sour cream can enhance the dish too. Fresh lime juice adds brightness and balances flavors. For one-pan meals, a large skillet or sauté pan is key. It allows for even cooking and easy stirring. A wooden spoon or silicone spatula works well for mixing ingredients. Use a measuring cup for quinoa and liquids. A sharp knife makes chopping veggies quick and easy. Having a fork handy helps fluff the quinoa right before serving. Pro Tips Marinate the Chicken: For added flavor, marinate the diced chicken in lime juice and spices for at least 30 minutes before cooking. Use Homemade Broth: If possible, use homemade chicken broth for a richer, more robust flavor in your dish. Add Extra Veggies: Feel free to incorporate other vegetables like zucchini or spinach to boost the nutrition and texture of the skillet. Storage Tips: This dish stores well in the fridge for up to 3 days and can be frozen for up to a month, making it great for meal prep. {{image_2}} You can switch up the protein in this dish. Turkey or shrimp work great instead of chicken. For a vegetarian option, use chickpeas or tofu. Both will add protein and flavor. Quinoa stays the same, but feel free to experiment. Want more heat? Use jalapeños or add hot sauce. You can also mix in spices like cayenne pepper for a spicy kick. If you like veggies, toss in zucchini, spinach, or mushrooms. They add color and nutrition. You can serve this dish in many ways. Wrap it in warm tortillas for a fun meal. Or, try it over crisp lettuce as a salad. This makes it light and fresh, perfect for warm days. To keep your Southwest Chicken Quinoa Skillet fresh, refrigerate it within two hours. Place it in an airtight container. This helps prevent spoilage. Ensure the container is sealed tightly. You can store it in the fridge for up to four days. If you want to save it longer, freezing is a great option. For freezing, let it cool completely first. Then, transfer it to a freezer-safe container or bag. Label it with the date. This way, you can easily know when to use it. When reheating, you want to avoid drying out the dish. The best way is to use the stove or microwave. For the stove, add a splash of chicken broth or water to the skillet. Heat over low heat, stirring often. This keeps it moist. If using a microwave, place it in a microwave-safe bowl. Add a couple of tablespoons of water, cover it loosely, and heat in short bursts. Stir in between to ensure even heating. In the fridge, your Southwest Chicken Quinoa Skillet lasts about four days. If frozen, it can last up to three months. Just remember to label your containers. This helps you keep track of your meals. When you're ready to enjoy it again, use the reheating tips to bring it back to life! If you need a substitute for quinoa, try rice or couscous. Both are easy to find and cook well. If you want a gluten-free option, consider using millet or cauliflower rice. These options give you a similar texture and absorb flavors well. To check if the chicken is done, use a meat thermometer. The inside should reach 165°F. If you don’t have one, cut into the chicken. It should be white, not pink. Juices should run clear. This helps ensure it’s safe to eat. Yes! You can prepare the Southwest Chicken Quinoa Skillet in advance. Cook it fully, then let it cool. Store it in an airtight container in the fridge for up to three days. When you’re ready to eat, reheat it in a skillet over medium heat. This way, you’ll enjoy a quick and tasty meal! This blog focused on making a hearty, delicious one-pan meal. You learned about key ingredients like chicken, quinoa, and fresh veggies. Step-by-step, I guided you through preparation, cooking, and serving. I shared tips for cooking and flavoring, plus handy kitchen tools. You explored variations to mix it up, storage tips, and answers to common questions. Now, it’s your turn to make this meal your own. Enjoy cooking and sharing a tasty dish with those you love.

Southwest Chicken Quinoa Skillet

A flavorful one-pan dish featuring chicken, quinoa, and southwestern spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Southwestern
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breast, diced
  • 1 cup quinoa, rinsed
  • 2 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
  • Add the diced chicken breast to the skillet and season with salt, pepper, chili powder, cumin, and paprika. Cook until the chicken is browned and cooked through, about 5-7 minutes.
  • Stir in the quinoa, chicken broth, black beans, corn, and diced bell peppers. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the quinoa is cooked and has absorbed most of the liquid.
  • Remove from heat and let it sit, covered, for an additional 5 minutes to allow the quinoa to fluff up.
  • Fluff the quinoa with a fork, taste for seasoning, and adjust salt and pepper if needed.
  • Serve hot, garnished with fresh cilantro and lime wedges on the side for an extra burst of flavor.

Notes

Serve with lime wedges for added flavor.
Keyword chicken, one-pan, quinoa, skillet, southwest