One Pan Southwest Chicken & Quinoa Recipe
The best one pan meal with chicken, quinoa, black beans and corn, simmered in a southwestern sauce. Gluten-free, high protein and delicious!
Servings: 4 -6 servings
Calories: 492kcal
Ingredients
- 4-6 chicken breast cutlets
- Salt & Pepper to taste
- Onion Salt to taste
- Garlic Powder to taste
- 1 1/2 Tbsp. olive oil
- 2 1/4 cups chicken broth one 15-oz can and 1/4 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
Optional Toppings:
- chopped tomatoes
- chopped cilantro
- chopped green onions
- anything else you like!
Instructions
- Season the raw chicken cutlets with salt, pepper, onion salt and garlic powder.
- Heat 1 1/2 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!
Notes
*nutrition facts by caloriecount.com
Nutrition
Calories: 492kcal | Carbohydrates: 45g | Protein: 44.4g | Fat: 15g | Saturated Fat: 3.3g | Cholesterol: 101mg | Sodium: 850mg | Fiber: 6.7g | Sugar: 3g