Southwest Chicken & Quinoa dinner cooked in only one pan and made in 30 minutes! You’re definitely going to want to add this to your dinner rotation! It’s gluten-free, high in protein and totally delicious! (Thanks to Pavilions for sponsoring this post!)
Did you have a fun holiday weekend? I hope so! We had my husband’s family over. Well, I should say we had two out of seven of his siblings and his mom come over. 😉 Plus my sister in law brought her puppy! My boys were enthralled. Obsessed even. He’s a golden doodle and just the cutest thing ever!
This morning as I was walking my little boys to school, they found those dandelions that you can blow on and the little seeds float away… you know those ones? Well, they both picked one, closed their eyes and proceeded to make a wish out loud before they blew. Want to know what they wished for?
Both boys wished for a dog, haha! My youngest specifically asked for a husky, even though I’m sure he doesn’t even know what a husky is or looks like!
So now I hear about dogs all day long from all four boys. Sigh. As if my schedule lately with baseball, basketball, jiu jitsu, swim lessons, piano lessons, bundles of homework, etc etc etc could support taking care of a dog, too! 😉
Yep, we are massively busy lately. The busiest time of day is early evening. I’m always rushing around dropping off or picking someone up and trying to make dinner at the same time. In order to make my life easier, I’ve been making a lot of one pan/one pot meals. I love being able to drop a bunch of ingredients into a pan and cover for a bit and then dinner is ready! No crazy steps or bowls needed, no oven time or multiple pans required.
What’s even better is if I can use canned ingredients in those one pan meals because it saves me just that much more time. Cans help you save prep time and get a healthy meal on the table quickly and more often!
In case you didn’t know, February is National Canned Food Month! Your local Pavilions is helping you celebrate. A well-stocked “cantry” helps you make nutritious and flavorful dishes you can feel good about serving. The seal of a can guarantees freshness, flavor, nutrition and fantastic convenience –everywhere, every time –that no other package provides. You’re more successful when you have the can on hand. (Cute, right? Can on hand? Lol!)
Getting back to one-pan meals… you won’t believe the flavor in this One-Pan Southwest Chicken & Quinoa recipe! It takes about 30 minutes from start to finish and is jam packed with flavor. It’s gluten-free, healthy, high protein and fiber, and is so easy to make. All in one pan!
You can’t go wrong with a good southwest chicken, right? I love anything with southwestern flavors. This is a dish that’s not to be missed. Add it to your dinner rotation today and see for yourself just how easy and delicious it is!
- 4-6 chicken breast cutlets
- Salt & Pepper, to taste
- Onion Salt, to taste
- Garlic Powder, to taste
- 1½ Tbsp. olive oil
- 2¼ cups chicken broth (one 15-oz can and ¼ cup from another can)
- 1 cup quinoa, washed and rinsed
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15.25-oz) can corn, drained
- 1 (1.5-oz) package taco seasoning
- 1 tsp. ground cumin
- chopped tomatoes
- chopped cilantro
- chopped green onions
- anything else you like!
- Season the raw chicken cutlets with salt, pepper, onion salt and garlic powder.
- Heat 1½ Tbsp. olive oil in a large (approx. 4 quart) pan. Heat chicken, searing both sides, until almost cooked through. Take chicken out of pan and place on a plate; set aside.
- Add chicken broth to pan and scrape bottom to get the brown bits from the bottom of the pan. Add in washed quinoa, black beans, corn, taco seasoning and cumin. Stir to combine.
- Add chicken. Heat to boiling. Turn down to a simmer. Cover and cook for 10 minutes. Stir and recover. Cook for 5-10 minutes longer, or more until chicken is cooked through (165ºF), quinoa is cooked and broth is gone.
- Take pan off heat and top with desired toppings. Serve and enjoy!
Looking for more easy one pot dishes? Try these too:
This is a sponsored conversation written by me on behalf of Pavilions. The opinions and text are all mine.