Hurrah for easy one-pan meals! I made this for the first time last week on a night when I really didn’t feel like cooking. I kind of just threw everything into the skillet and hoped for the best. No measuring spoons for the spices either. I just kind of eyeballed the amounts for that. Fortunately, it turned out so well, I decided it should go on the blog. Because we can always use more quick weeknight dinner ideas, right? Oh, and I did use measuring spoons this time around. 😉
This is also a healthy dinner dish that really doesn’t feel like your eating healthy. That’s always a bonus in my book. Eating healthy doesn’t have to mean eating baked chicken and steamed veggies. Spices are my favorite way to make a healthier dish taste super yummy. I didn’t use corn the first time around, but I really like the hint of sweetness that the corn adds to the dish.
You may have noticed that I use ground meat and poultry the most in my recipes. That’s because it’s one of most affordable options when you are buying pasture-raised chicken or grass-fed beef. A pound of boneless, skinless chicken breast can cost you twelve or thirteen dollars. Yeah, so not cheap. Buying ground chicken and chicken thighs are a more cost effective option. Still not super cheap, but it’s not a crazy amount more than conventional, and it’s better for you. Plus it’s easy to stretch a pound of ground meat like I did in this One-Pan Mexican Chicken Quinoa recipe.
This made enough for two meals for my husband and I. Depending on who you are serving, this makes between 4-5 servings.
*I use the TruRoots brand of sprouted quinoa in my dish, which comes pre-rinsed. If you are using regular quinoa, you will want to rinse it prior to adding to the skillet.