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!
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
- 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
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.
*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!
Keyword One-Pan Southwest Chicken Quinoa