Chicken Quinoa Spanish Skillet

Chicken Quinoa Spanish Skillet starts with sautéed and seasoned chicken blended with vegetables, quinoa, beans  and spices-cooked to perfection. Simple, flavorful, full of protein and fiber, and can be entirely vegan and gluten-free!

Sautéed and seasoned chicken blended with vegetables, quinoa and cheeses and cooked to perfection. Simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free!

Mexican food. It’s a beautiful thing, right?

This recipe was inspired by my husband’s ongoing love for Mexican food and my desire to create more plant-based, healthy and substantial entrees.

The trouble with eating less animal products is you can sometimes feel less full. But not so with this quinoa dish! It’s hearty, filling and oh-so flavorful.

With a fun Mexican twist, this dish is packed full of so many amazing flavors, from the tangy lime juice to the hint of spiciness from the chili powder and jalapeno. And not only is this healthy and nutritious but it’s also unbelievably easy to make. Simply throw everything into the skillet and that’s it. Even the quinoa is cooked right in the pan, really letting the flavors soak in. This Chicken Quinoa Spanish Skillet is a must try!

If you make this recipe, let us know. Leave a comment, rate it, and don’t forget to take a picture and tag it #theycallmemamad on Instagram so we can see. I LOVE seeing what you come up with. Cheers, friends!

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Chicken Quinoa Spanish Skillet

Sautéed and seasoned chicken blended with vegetables, quinoa and cheeses and baked to perfection. Simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free!
Course dinner, Main Course
Cuisine American, Mexican, spanish
Keyword avocado, black bean, chicken, corn, cumin, feta, green onion, jalapeno, quinoa, tomato
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 2 boneless skinless chicken breasts, cut into 1-inch cubes
  • I packet Taco seasoning
  • 2 Tbsp Olive oil
  • 8 red yellow and orange mini sweet peppers, sliced
  • 1 large red onion sliced
  • 2 cloves garlic minced
  • 1 jalapeno minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 15-ounce can black beans, drained and rinsed
  • 1 14.5 ounce can fire-roasted diced tomatoes
  • 1 cup corn kernels frozen, canned or roasted
  • Juice of 1 lime
  • 1 cup feta cheese plus a little extra for topping
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper to taste
  • 1 avocado halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

  1. In a large bowl mix the chicken cubes and taco seasoning; toss well to make sure pieces are coated.
  2. Add olive oil to the bottom of a large skillet and heat over medium-high heat; add the chicken, onion garlic, jalapeno and peppers; cook about 5 minutes or until chicken is cooked through; stirring frequently.
  3. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
  4. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
  5. Stir in avocado, lime juice, feta and cilantro.
  6. Serve immediately.


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