So bright and fresh. A Mexican inspired delight!
This one-pan meal is quick to pull together, uses mostly pantry ingredients and keeps clean-up to a minimum. It is filling and gluten-free, grain-free and has enough plant-based protein that you can make it vegetarian by switching the chicken for chick-peas and the chicken broth for vegetable broth. I like to serve mine with parsley, slices of avocado and lime wedges.
Pantry staple ingredients
Families are looking for easy, nutritious dinners. One-pan meals are the perfect easy weeknight solution. This one allows you to brown the chicken, throw the remaining ingredients in the pan, cover it and forget about it for twenty minutes. Once the quinoa is cooked serve with lots of parsley, avocado slices and even corn chips. If there are any leftovers it makes great lunches the following day. It stores, travels and reheats beautifully. For me the more meals I can get out of cooking once is a bonus.
It looked so bright and cheerful I had to take a picture. Pan ready to add the rest of the ingredients.
Ready to serve! Although if you have leftovers this dish stores, travels and reheats well.
One-Pan Chicken Quinoa Fiesta Dish
Recipe Type: Main
Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins
Serves: 4-6 servings
Ingredients
- 2 tablespoon canola oil
- 1 onion diced
- 2 boneless, skinless chicken breasts, cubed
- 2-4 garlic cloves minced or pressed in garlic press
- 1-2 bell peppers, diced (red, yellow or orange or a mix)
- 1 can black beans, rinsed and drained
- 1 (14.5 grams) can diced tomatoes (not drained)
- 1 teaspoon chille powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup quinoa
- 2 cups chicken stock
Garnish
- Diced avocado
- Chopped parsley, cilantro, green onions
- Limes or lime juice
- Nacho chips
Instructions
- In a large pan, heat the canola 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. Adding a squeeze of fresh lime will really help bring out all the flavors!
Notes
I keep individually frozen chicken breast in the freezer. They can be started in the frying pan frozen and as they start to soften I remove them to a cutting board, cube them and put them back in to finish browning.
