Gluten Free Southwestern Chicken Quinoa

Thanks for sharing!

This post is sponsored by Harris Teeter, however all content and opinions are entirely my own.

Filling and flavorful, this Gluten Free Southwestern Chicken Quinoa is a 30-minute meal that’s family-friendly. It’s perfect for busy weeknights!

When going over the most recent reader survey results, I found that a lot of you want more recipes that can be made in under 30 minutes. I also had quite a few requests for more healthier recipes, with “healthy” meaning quite a few different things.

So here we are. A lot of my family’s regular rotation dinners consist of Southwestern flavors, so I decided to share one of our favorites!

This Southwestern Chicken Quinoa is super easy to make and naturally gluten free. I also utilized organic ingredients for almost the entire recipe.

Ever since I had my oldest son (10 years ago – eek!), I have been so much more conscious about the food I buy. I’m really thankful to have Harris Teeter nearby.  Their line of HT Organics is more affordable and with 351 organic items to choose from, I can almost always find what I need at a great price – sometimes even lower than non-organic brands!

HT Organics are non-GMO, free from pesticides, free from artificial preservatives, free from antibiotics, and free from growth hormones. I also really love that if for any reason you are unhappy, Harris Teeter will refund your money and replace the product (restrictions apply)!

For this recipe I used HT Organics quinoa, black beans and corn as well as organic chicken and produce! I was able to keep my budget for the ingredients needed for this recipe under $20!

To learn more about Harris Teeter Organics, please visit Harris Teeter’s website!

Gluten Free Southwestern Chicken Quinoa

Prep!

You will want to have all the ingredients out and ready to go before you begin.

Dice the red pepper and chop the cilantro.  Cut the chicken into bite-size cubes.

Create!

Place the quinoa, water, salt, and cumin in a medium pot and bring to a boil.  Lower the heat and simmer under the water has evaporated and the quinoa is tender and the germ is visible, about 15 minutes.

In a large skillet over medium heat, add the olive oil and chicken.  Season with salt, pepper, and the chili powder.  Cook until done through, about 7-8 minutes. Remove from the pan and set aside.

In the same skillet (no need to clean it out), add a drizzle of olive oil and the red pepper.  Cook for 3-4 minutes until tender, then stir in the black bean, corn, and 1 teaspoon of chili powder. Cook another 3-4 minutes until heated through. You can mix the chicken back in if you prefer.  I like to leave it out so I can better tell how much is going into each serving.

In a small bowl, smash together the avocado, lime juice, cilantro, and honey.

Present!

To serve this Gluten Free Southwestern Chicken Quinoa, divide the quinoa among 4 plates or bowls.  Top with the black bean mixture, chicken, and a dollop of the smashed avocado.  Garnish with additional chopped cilantro, if desired.

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Gluten Free Southwestern Chicken Quinoa

Filling and flavorful, this Gluten Free Southwestern Chicken Quinoa is a 30-minute meal that’s family-friendly. It’s perfect for busy weeknights!

Course Main Dish

Cuisine Chicken

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Calories 613kcal

Author Lauren

Ingredients

Quinoa

• 1 Cup quinoa
• 2 Cups water
• 1 teaspoon salt
• 1.5 teaspoons cumin

Chicken

• 1 Tablespoon olive oil
• 1 lb chicken breasts * cubed
• salt and pepper
• 1/2 teaspoon chili powder

Beans and Corn

• 1 teaspoon olive oil
• 1 red pepper * diced small
• 1 15oz can black beans * drained
• 1 15oz can corn * drained
• 1 teaspoon chili powder

Smashed Avocado

• 1 avocado
• 1/2 lime * juiced
• 1/4 Cup loosely pack cilantro leaves * chopped
• 1 teaspoon honey

Instructions

• Place the quinoa, water, salt, and cumin in a medium pot and bring to a boil.  Lower the heat and simmer under the water has evaporated and the quinoa is tender and the germ is visible, about 15 minutes.
• In a large skillet over medium heat, add the olive oil and chicken.  Season with salt, pepper, and the chili powder.  Cook until done through, about 7-8 minutes. Remove from the pan and set aside.
• In the same skillet (no need to clean it out), add a drizzle of olive oil and the red pepper.  Cook for 3-4 minutes until tender, then stir in the black bean, corn, and 1 teaspoon of chili powder. Cook another 3-4 minutes until heated through. You can mix the chicken back in if you prefer.  I like to leave it out so I can better tell how much is going into each serving.
• In a small bowl, smash together the avocado, lime juice, cilantro, and honey.
• To serve, divide the quinoa among 4 plates or bowls.  Top with the black bean mixture, chicken, and a dollop of the smashed avocado.  Garnish with additional chopped cilantro, if desired.

Notes

Nutritional Information per Serving: 613 calories, 16g fat (2g saturated fat), 70g carbohydrates (13g fiber, 9g sugar), 50g protein

** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.

Nutrition

Calories: 613kcal