One‑Pot Mexican Chicken & Quinoa Skillet
This One‑Pot Mexican Chicken & Quinoa Skillet blends savory chicken, protein‑rich quinoa, crunchy bell pepper, and zesty lime‑coriander sauce. It’s a full‑meal that’s both comforting and nutritionally balanced. Perfect for busy weeknights or a relaxed weekend lunch.
Ingredients
- 1 lb boneless skin‑free chicken thighs, diced
- 1 cup quinoa, rinsed
- 2 cups low‑sodium chicken broth
- 1 cup frozen corn kernels
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- 1 lime, juiced
- ½ cup fresh cilantro, chopped
- Salt and pepper to taste
- Optional: ¼ cup shredded cheddar cheese
- Optional: 1 avocado, sliced
Instructions
- Heat olive oil in a large skillet over medium‑high heat.
- Add chicken, season with salt, pepper, cumin, paprika, and chili powder; cook until browned, about 5 minutes. Remove and set aside.
- In the same skillet, sauté onion and garlic until fragrant, about 2 minutes.
- Add quinoa and stir until lightly toasted, 1 minute.
- Pour in chicken broth, bring to a gentle boil, then lower heat, cover, and simmer for 10 minutes.
- Stir in corn, black beans, and red pepper; return chicken to pan, cover, and simmer until quinoa is cooked and liquid absorbed, 5 minutes.
- Remove from heat and stir in lime juice, cilantro, and optional cheese until melted.
- Taste and adjust seasoning. Serve topped with avocado slices and extra cilantro if desired.
Chef's Note
Replace chicken thighs with grilled shrimp for a seafood variation. Dashing a splash of balsamic glaze instead of lime adds a sweet note.
Make-Ahead Tips
Store the cooked skillet in an airtight container; it keeps well for 2 days and tastes even better the next day.
Substitutions
Try turkey or tofu instead of chicken; swap quinoa for brown rice or cauliflower rice for lower carbs.