CAMP COOKING >> DINNER >> One-Pan Southwest Chicken Quinoa
Write some stuff about the recipe here etc etc……
One-Pan Southwest Chicken Quinoa
A hearty meal for a cold night out camping. If you manage to have any leftovers, it stores well in an air tight container for 2-3 days. I find day two has a bit better flavor than the first night!
Ingredients
- 2 tbsp olive oil or avocado oil
- 2 chicken breasts, diced
- 3 cloves garlic, crushed
- 1 jalapeno, diced (with or without seeds, depending on desired spice level)
- 1 anaheim pepper
- 1 red bell pepper
- 1 cup quinoa, washed per package instructions
- 1 cup vegetable broth*
- 15 oz can black beans
- 15 oz can fire-roasted diced tomatoes
- 1 cup corn
- 1 tsp chili powder
- ½ tsp cumin
- salt & pepper, to taste
- 1 avocado, diced
- 1 lime, juiced
- 2 tbsp fresh cilantro, chopped, extra for garnish
Instructions
- Heat oil in a large skillet over medium to high heat. Add diced chicken to the skillet and cook thoroughly, 5-7 minutes. Season with salt and pepper.
- Add garlic, jalapeno, anaheim and bell pepper, cook 1-3minutes, stirring frequently until garlic becomes fragrant.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn,chili powder and cumin; season with salt and pepper to taste.
- Cover and simmer until quinoa is cooked through, stir occasionally, approximately 30 minutes.
- Stir in avocado, cilantro and lime juice.
- Top with additional cilantro to taste.
Notes
*We travel with jars of Better Than Bullion for making broths and stocks. One teaspoon base per 8 ounces of boiling water is all you need. Saves on space!
