One Pot Chicken With Quinoa Recipes

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ONE-PAN SOUTHWESTERN CHICKEN QUINOA RECIPE BY TASTY

Here's what you need: olive oil, chicken breasts, garlic, jalapeño, quinoa, vegetable broth, black beans, fire-roasted diced tomato, corn, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16



One-Pan Southwestern Chicken Quinoa Recipe by Tasty image

Steps:

  • Heat olive oil in a large skillet over medium high heat. Dice chicken breasts and cook thoroughly. Add salt and pepper to taste.
  • Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).
  • 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, roughly 30 minutes.
  • Stir in diced avocado, cilantro, and lime juice.
  • Serve garnished with extra cilantro.
  • Enjoy!

Nutrition Facts : Calories 775 calories, Carbohydrate 79 grams, Fat 34 grams, Fiber 16 grams, Protein 39 grams, Sugar 11 grams

2 tablespoons olive oil
2 chicken breasts, diced
2 cloves garlic, crushed
1 jalapeño, diced
1 cup quinoa
1 cup vegetable broth
15 oz black beans, 1 can
15 oz fire-roasted diced tomato, 1 can
1 cup corn
1 teaspoon chili powder
½ teaspoon cumin
salt, to taste
pepper, to taste
1 avocado, diced
1 lime, juiced
2 tablespoons fresh cilantro, chopped, extra for garnish

ONE-POT CHICKEN WITH QUINOA

An easy dish packed with vitamin-rich veg and mineral-rich quinoa - a healthy lunch or dinner choice that's quick to prepare

Provided by Justine Pattison

Time 35m

Number Of Ingredients 12



One-pot chicken with quinoa image

Steps:

  • Heat the oil in a large, deep frying pan or sauté pan. Season the chicken and fry over a medium-high heat for 2-3 mins each side or until golden. Transfer to a plate. Add the onion and pepper to the pan and cook for 3 mins, stirring, until softened and lightly browned.
  • Tip in the garlic and beans, and stir-fry for 2 mins. Add the chilli and spices, then stir in the quinoa and sweetcorn. Pour in 700ml just-boiled water with 1/2 tsp flaked sea salt and bring to the boil.
  • Return the chicken to the pan, reduce the heat to a simmer and cook for 12 mins, stirring regularly and turning the chicken occasionally. Add the kale and cook for a further 3 mins or until the quinoa and chicken are cooked through.

Nutrition Facts : Calories 529 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 50 grams protein, Sodium 0.4 milligram of sodium

1 tbsp cold-pressed rapeseed oil
2 skinless chicken breasts (about 300g/11oz)
1 medium onion , sliced into 12 wedges
1 red pepper , deseeded and sliced
2 garlic cloves , finely chopped
100g green beans , trimmed and cut in half
1/4-1/2 tsp chilli flakes , according to taste
2 tsp ground cumin
2 tsp ground coriander
100g uncooked quinoa
85g frozen sweetcorn
75g kale , thickly shredded

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