One Pan Southwest Chicken & Quinoa Dish
This hearty dish is a one pan meal – packed with healthy ingredients and delicious smoky, southwest flavor. A family favorite! Top with sour cream, avocado, and cheese for even more yum.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 4-6 servings 1x
- Category: entree
Ingredients
Scale
- 6 boneless skinless chicken thighs
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 TBSP olive oil
- 1 small white or yellow onion, diced
- 3 garlic cloves, minced
- 1 TBSP tomato paste
- 1 cup chicken broth or bone broth
- 1 cup frozen corn kernels, thawed
- 1 can black beans
- 1 cup dry quinoa
- 1 can fire-roasted diced tomatoes
- 1/2 tsp cumin
- salt and pepper, to taste
- 1 lime, juiced
- fresh cilantro for serving
- optional toppings: sour cream or plain greek yogurt, avocado, cheddar cheese
Instructions
- Season chicken thighs on both sides with chili powder, smoked paprika, salt, and pepper. Add to a large pan with the olive oil and set to medium high heat. Cook chicken for 4 minutes per side and set aside on a plate.
- Add diced onion to pan and cook until translucent, 3-4 minutes. Then add garlic and cook another minute or until fragrant.
- Add tomato paste to onion and garlic mix and stir to combine. Pour in broth, and add corn, black beans, dry quinoa, and tomatoes. Add chicken back into pan. Add cumin and salt and pepper.
- Bring to a boil, then reduce to a simmer and cook for 20 minutes covered.
- After 20 minutes, take lid off and cook another 10 minutes or so, or until quinoa is cooked and chicken reaches 165 degrees Fahrenheit.
- Add lime juice and top with cilantro upon serving. Enjoy!
Keywords: gluten free entree, chicken and quinoa, southwest chicken, one pan chicken meal