Delicious one-pan chicken and quinoa dish, healthy and easy recipe.

One-Pan Chicken And Quinoa

ByCasey Monroe

why make this recipe

One-Pan Chicken and Quinoa is a fantastic dish for anyone looking for a quick, healthy, and delicious meal. It combines tender chicken thighs with protein-packed quinoa, colorful vegetables, and spices, all cooked in one pan. This means less cleanup and more time to enjoy your food!

how to make One-Pan Chicken and Quinoa

Ingredients:

  • 2 lb. boneless, skinless chicken thighs
  • 1 tsp. chili powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp. extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 poblano pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. tomato paste
  • 1 cup low-sodium chicken broth
  • 1 (14-oz.) can fire-roasted diced tomatoes
  • 1 (14-oz.) can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup dry quinoa
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 1/4 tsp. cayenne pepper
  • Juice of 1 lime
  • 1/4 cup freshly chopped cilantro
  • 1 avocado, sliced, for serving
  • Sour cream, for serving
  • Lime wedges, for serving

Directions:

  1. Season chicken thighs all over with chili powder, salt, and pepper.
  2. In a large skillet over medium-high heat, heat the olive oil.
  3. Add the chicken and cook until golden, about 4 minutes per side. Remove the chicken from the skillet and set it on a plate.
  4. Reduce heat to medium and add the chopped onion and poblano pepper. Cook until soft, about 5 minutes.
  5. Add the minced garlic and cook for 1 more minute until fragrant.
  6. Stir in the tomato paste to coat the veggies.
  7. Pour in the chicken broth and scrape up any bits stuck to the bottom of the pan.
  8. Add the diced tomatoes, black beans, corn, and quinoa. Stir in cumin, oregano, and cayenne. Season with salt and pepper.
  9. Return the thighs to the skillet. Bring the mixture to a boil, then reduce the heat and cover. Cook for 20 minutes.
  10. Remove the lid and continue cooking uncovered, until the quinoa is tender and the chicken is cooked through, for another 10 to 15 minutes.
  11. Take the chicken out of the skillet, stir in the cilantro and lime juice.
  12. Serve the quinoa with chicken, sliced avocado, sour cream, and lime wedges.

how to serve One-Pan Chicken and Quinoa

Serve One-Pan Chicken and Quinoa warm from the skillet. Top each serving with sliced avocado and a dollop of sour cream. Add lime wedges on the side for that extra zing!

how to store One-Pan Chicken and Quinoa

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days. To reheat, simply microwave until heated through.

tips to make One-Pan Chicken and Quinoa

  • Make sure to season the chicken well with salt and pepper for the best flavor.
  • You can add more vegetables if you like! Bell peppers, zucchini, or spinach would work well.
  • If you prefer brown quinoa, just adjust the cooking time, as it may take a bit longer to cook.

variation

For a spicy kick, you can add more cayenne pepper or chopped jalapeños. You can also switch the black beans for kidney beans or pinto beans, based on your taste.

FAQs

Q: Can I use chicken breast instead of thighs?
A: Yes, you can use boneless, skinless chicken breasts. Just be careful not to overcook them, as they can dry out faster than thighs.

Q: Can I make this recipe vegetarian?
A: Absolutely! Replace the chicken with your choice of plant-based protein, such as tofu or tempeh, and use vegetable broth instead of chicken broth.

Q: How can I make it spicier?
A: To add more heat, increase the amount of cayenne pepper or add diced jalapeños or serrano peppers to the dish.