One-Pan Mexican Chicken Quinoa

One-Pan Mexican Chicken Quinoa

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.

One-Pan Mexican Chicken Quinoa

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.

 

Yields 4-5

One-Pan Mexican Chicken Quinoa
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Ingredients

  • 1 tbsp. ghee or olive oil
  • 1 lb. ground chicken
  • 1 cup diced white onion
  • 1 medium green bell pepper, diced
  • 1 tbsp plus 2 tsp mild chili powder (you can adjust to suit your own taste if you like)
  • 1 tsp ground cumin
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp fine sea salt or salt to taste
  • 1 (8 oz.) can of tomato sauce
  • 3/4 cup of water
  • 3/4 cup quinoa (rinsed, if not pre-rinsed kind)
  • 1 (14.5 oz) can of black beans, drained and rinsed
  • 3/4 cup frozen sweet corn (such as Trader Joe's Organic Sweet Corn)
  • 1/4 cup chopped fresh cilantro
  • Garnish:
  • lime wedges (optional)

Instructions

  1. Heat the oil over medium-high heat in a 10.5-inch skillet (one that has a lid). Add the onion and cook for a couple of minutes. Add the bell pepper and continue to cook for another two minutes. Add the ground chicken to the pan and cook, breaking it up with a spatula or spoon as it browns.
  2. Once the chicken is fully cooked, add the seasonings, and mix to coat the meat and vegetables while it cooks for a minute more.
  3. Stir in the water, tomato sauce, beans, corn and quinoa. Bring to a boil, reduce heat, cover and let simmer, stirring occasionally, until quinoa is tender and translucent, about 25 minutes. Stir in the cilantro and serve with lime wedges.
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Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.

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