One-Pan Southwestern Chicken Quinoa Recipe

One-Pan Southwestern Chicken Quinoa Recipe

How To Make One-Pan Southwestern Chicken Quinoa

Have a taste of the American southwest with this scrumptious chicken quinoa made flavorful with jalapeno peppers and fermented tones of black beans.

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes



  • 2tbspolive oil
  • 2chicken breasts,diced
  • 2clovesgarlic,crushed
  • 1jalapeño,diced
  • 1cupquinoa
  • 1cupvegetable broth
  • 15ozblack beans,(1 can)
  • 15ozfire-roasted diced tomato,(1 can)
  • 1cupcorn
  • 1tspchili powder
  • ½tspcumin
  • salt and pepper,to taste
  • 1avocado,diced
  • 1lime,juiced
  • 2tbspfresh cilantro,chopped, extra for garnish


  1. Heat olive oil in a large skillet over medium high heat. Dice chicken breasts and cook thoroughly. Add salt and pepper to taste.

  2. Add crushed garlic and diced jalapeño pepper.

  3. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, and cumin. Season with salt and pepper to taste.

  4. Cover and simmer for roughly 30 minutes until quinoa is cooked through.

  5. Stir in diced avocado, cilantro, and lime juice.

  6. Serve garnished with extra cilantro. Enjoy!


  • Calories: 872.52kcal
  • Fat: 27.29g
  • Saturated Fat: 5.21g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 14.28g
  • Polyunsaturated Fat: 5.76g
  • Carbohydrates: 112.35g
  • Fiber: 26.85g
  • Sugar: 8.11g
  • Protein: 50.70g
  • Cholesterol: 55.68mg
  • Sodium: 1201.94mg
  • Calcium: 225.54mg
  • Potassium: 2627.75mg
  • Iron: 9.64mg
  • Vitamin A: 65.82µg
  • Vitamin C: 30.70mg
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