One-Pan Chicken And Quinoa recipe | Easy One-Pan Chicken And Quinoa recipe

One-Pan Chicken And Quinoa recipe | Easy One-Pan Chicken And Quinoa recipe
Here is a low-effort, high-protein dish that you can make right away. We adore the Tex-Mex flavors in this dish; the avocado and sour cream wonderfully balance the chili powder and cayenne’s delightful kick. Of course, if you like, you may use a bit less of either spice.

YIELDS4 – 6 serving(s)
PREP TIME15 mins
TOTAL TIME1 hr
CAL/SERV728

How to make One-Pan Chicken And Quinoa recipe

One-Pan Chicken And Quinoa recipe: Ingredients

  • 2 pounds (about 6). Chicken thighs without bones and skin
  • Chili powder, 1 teaspoon
  • Halal salt
  • black pepper freshly ground
  • Extra-virgin olive oil, 1 tablespoon
  • a seeded and sliced poblano pepper and one tiny yellow onion
  • 3 minced garlic cloves
  • Tomato paste, 1 tablespoon
  • Low-sodium chicken broth, 1 cup
  • Fire-roasted diced tomatoes in one (14-oz) can
  • 1 (14-oz) can of rinsed and drained black beans
  • 1 cup of thawed frozen corn
  • Dry quinoa, 1 cup
  • 1 teaspoon cumin
  • One teaspoon dried oregano
  • Cayenne pepper, 1/4 teaspoon
  • 1 lime’s juice
  • finely cut cilantro, 1/4 cup
  • 1 sliced avocado for serving
  • serving of sour cream
  • slices of lime for serving
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One-Pan Chicken And Quinoa recipe: Direction

Step 1

Sprinkle salt, pepper, and chili powder all over the chicken thighs.

Step 2

Heat oil in a big skillet over medium-high heat. After adding, grill the chicken for 4 minutes on each side, or until browned. Place chicken on a platter after removing it from the skillet.

Step 3

Lower the heat to medium and add the poblano pepper and onion. simmer for about 5 minutes, until tender. Add garlic, and simmer for an additional minute, or until fragrant. To coat the vegetables, add tomato paste and stir.

Step 4

Pour in the broth and scrape any browned bits from the pan’s bottom. Tomatoes, beans, maize, and quinoa should be added. Add salt and pepper and mix in the cayenne, oregano, and cumin. Return the thighs to the skillet. The mixture should be brought to a boil before being simmered, and covered, for 20 minutes. After 10 to 15 minutes, remove the lid and continue to simmer the quinoa and chicken uncovered until the quinoa is soft.

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Step 5

Take the chicken out of the skillet and mix with the lime juice and cilantro.

Step 6

Arrange chicken, avocado, sour cream, and lime wedges on top of the quinoa.