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To make the Southwest Chicken Quinoa Skillet, you need a few key ingredients. Each one adds flavor and nutrition. Here’s what you’ll need: - 1 cup quinoa, rinsed - 2 cups chicken broth - 1 pound boneless, skinless chicken breast, diced - 1 tablespoon olive oil - 1 red bell pepper, chopped - 1 cup corn (fresh or frozen) - 1 can (15 oz) black beans, rinsed and drained - Spices and seasonings: ground cumin, smoked paprika, chili powder, cayenne pepper - Salt and black pepper to taste - 1 ripe avocado, sliced - Fresh cilantro and lime juice for garnishing Each ingredient plays a part in this dish. Quinoa acts as a base and provides protein. Chicken adds flavor and heartiness. The bell pepper and corn give bright colors and crunch. Black beans boost fiber and texture. The spices bring warmth and depth. You can play with the spice levels to suit your taste. The avocado and cilantro add freshness, making each bite delightful. With these simple ingredients, you can create a meal that is not only tasty but also healthy. Plus, it is quick to prepare, perfect for any day of the week. {{ingredient_image_2}} Start by rinsing the quinoa under cold water. This helps remove any bitter taste. Next, combine the rinsed quinoa and chicken broth in a medium saucepan. Turn the heat to medium-high and bring it to a boil. Once boiling, reduce the heat to low and cover the pan. Let it simmer for about 15 minutes. You know it’s done when the quinoa is tender and all the liquid has been absorbed. Fluff the quinoa gently with a fork and set it aside. In a large skillet, heat one tablespoon of olive oil over medium heat. Carefully add the diced chicken breast pieces to the skillet. Season the chicken with salt, black pepper, ground cumin, smoked paprika, chili powder, and cayenne pepper if you like a bit of heat. Cook the chicken for about 7 to 10 minutes. Stir occasionally until the chicken is browned and fully cooked. Now, add the chopped red bell pepper and corn to the skillet. Sauté these for 3 to 4 minutes until the bell pepper softens. Then, mix in the cooked quinoa and black beans. Stir everything gently to combine well. Cook for another 2 to 3 minutes. This step allows all the flavors to meld together beautifully. Remove the skillet from the heat and drizzle fresh lime juice on top. Toss in some chopped cilantro for a fresh burst. Serve hot, adding slices of avocado for creaminess. Enjoy your delicious Southwest Chicken Quinoa Skillet! - How to achieve perfectly cooked quinoa: Rinse the quinoa well before cooking. This removes the bitter coating. Use two cups of chicken broth for one cup of quinoa. Bring it to a boil, then lower the heat. Cover and let it simmer for about 15 minutes. When done, fluff it gently with a fork. - Best practices for sautéing chicken: Cut the chicken into small, bite-sized pieces. This helps it cook evenly. Heat olive oil in a large skillet. Add the chicken and season with salt, black pepper, and spices. Cook for 7-10 minutes, stirring often. This way, the chicken gets nice and brown while staying juicy. - Ideal side dishes or toppings: This dish stands out on its own. But you can serve it with a fresh salad or tortilla chips for crunch. You can also add a dollop of Greek yogurt or sour cream for creaminess. - Garnishing for enhanced visual appeal: Top each serving with avocado slices and chopped cilantro. This adds color and freshness. A squeeze of lime juice brightens the flavors too. - Additional spices or ingredients for a kick: If you like heat, add more cayenne or chili powder. You can also try adding jalapeños or hot sauce for extra spice. - Recommendations for heat adjustments: Adjust the cayenne pepper to suit your taste. For a milder dish, leave it out entirely. Always taste as you go! Pro Tips Perfectly Cooked Quinoa: Rinse the quinoa thoroughly before cooking to remove any bitterness. This step enhances the flavor and gives a fluffier texture. Chicken Browning: Allow the chicken to sear properly in the skillet before stirring. This creates a delicious crust and locks in moisture, making your chicken more flavorful. Vegetable Freshness: Add the bell pepper and corn towards the end of the cooking process to maintain their vibrant colors and crisp texture, enhancing the dish's overall appeal. Avocado Serving: For easier slicing, use a sharp knife and cut the avocado in half, removing the pit. Slice while still in the skin and scoop out with a spoon for perfectly shaped pieces. {{image_4}} You can switch chicken for turkey if you like. Turkey has a similar taste and texture. If you want a plant-based option, try tofu. Just press it to remove extra water before cooking. For black beans, you can use pinto beans or kidney beans. They offer a different flavor but still work well in this dish. If you prefer baking, you can make this meal in the oven. After cooking the chicken, mix all ingredients in a baking dish. Cover it and bake at 350°F for 25 minutes. For an Instant Pot version, add all ingredients to the pot. Cook on high pressure for 10 minutes. Let it release naturally for 5 minutes before serving. This dish is easy to make gluten-free. Just ensure the chicken broth is gluten-free. For a vegetarian or vegan meal, skip the chicken and add more beans or veggies. You can also add mushrooms for a meaty texture. This way, everyone can enjoy a flavorful power meal. Store your Southwest Chicken Quinoa Skillet in airtight containers. Glass containers work best. They keep food fresh and let you see what's inside. You can keep it in the fridge for up to three days. If you want to store it longer, put it in the freezer. It can last for up to three months in the freezer. To reheat, you have two main options: the microwave or the stovetop. For the microwave, put your portion in a bowl. Heat on high for about two minutes. Stir halfway through to make sure it heats evenly. For stovetop, add your skillet back to medium heat. Stir while cooking for about five minutes. This helps keep the texture nice and fresh. You can prep the ingredients ahead of time. Rinse the quinoa and chop the bell pepper and chicken. Store them in separate containers in the fridge. This way, you can quickly assemble your meal on busy nights. Just cook the quinoa and chicken, add the veggies, and you’re ready to eat! You will know quinoa is done when it is soft and fluffy. The grains will look like tiny spirals. All the liquid should be absorbed. It usually takes about 15 minutes to cook quinoa. After cooking, fluff it gently with a fork. This helps separate the grains and makes it light. Yes, you can use other beans. Some great options are pinto beans or kidney beans. Chickpeas also work well if you want a different texture. Just rinse and drain them like you do with black beans. Choose the beans you like best for a tasty twist. This dish pairs well with a simple green salad. You can also serve it with tortilla chips for crunch. For a bit of spice, add salsa or hot sauce on the side. If you want something creamy, guacamole is a great choice. These sides enhance the meal and add fun flavor. By using fresh ingredients and following these steps, you can make a flavorful Southwest Chicken Quinoa Skillet. Cook the quinoa, sauté the chicken, and mix in colorful veggies for a delicious meal. Remember, you can customize this dish with different proteins or spices. Store leftovers easily and reheat for a quick lunch or dinner. Enjoy experimenting with variations and serving suggestions. This dish is not just tasty; it’s also healthy and satisfying. Happy cooking!

Southwest Chicken Quinoa Skillet

A flavorful and nutritious skillet dish featuring quinoa, chicken, and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Southwestern
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups chicken broth
  • 1 pound boneless, skinless chicken breast, diced
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, chopped
  • 1 cup corn (fresh or frozen)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 0.25 teaspoon cayenne pepper (optional)
  • 1 to taste salt
  • 1 to taste black pepper
  • 1 ripe avocado, sliced (for serving)
  • 1 bunch fresh cilantro, roughly chopped (for garnish)
  • 1 juice of fresh lime

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a vigorous boil over medium-high heat, then reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes, or until the quinoa is tender and all the liquid has been absorbed. Once cooked, fluff the quinoa gently with a fork and set it aside.
  • In a large skillet, heat the olive oil over medium heat. Carefully add the diced chicken pieces, seasoning them with a generous pinch of salt, black pepper, ground cumin, smoked paprika, chili powder, and cayenne pepper (if using). Cook the chicken for about 7-10 minutes, stirring occasionally, until it is browned on the outside and fully cooked through.
  • Incorporate the chopped red bell pepper and corn into the skillet. Continue to sauté for an additional 3-4 minutes until the bell pepper has softened.
  • Add the cooked quinoa and black beans to the skillet, gently stirring to combine all ingredients. Cook for another 2-3 minutes, allowing everything to heat through and the flavors to meld.
  • Remove the skillet from the heat and drizzle with fresh lime juice. Toss in a sprinkle of chopped cilantro for a burst of freshness.
  • Serve the dish hot, topping each portion with luscious slices of avocado and a sprinkle of extra cilantro if desired for added color and flavor.

Notes

Adjust the cayenne pepper to taste for desired spiciness.
Keyword chicken, healthy, one-pan, quinoa, skillet