Filling and flavorful, Southwestern Chicken and Quinoa is a 30-minute meal that’s family-friendly. It’s perfect for busy weeknights as well as meal prep.
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Southwestern flavors are always so delicious. Some tasty ways to enjoy these flavors are in Southwestern Chicken Salad and Southwestern Chicken Pita Pockets.
While those recipes are especially great for lunch, this recipe for Southwestern Chicken and Quinoa is a better option for dinner.
Made with a mild, but incredibly flavorful spice mixture, this dish is absolutely amazing. Chicken, black beans, corn, and red pepper sit atop fluffy quinoa. Garnish with avocado, lime, and cilantro to round out the dish and dinner is served!
Why This Recipe Works
This is a very simple, straightforward recipe to make. It’s especially great for busy weeknights when time to cook a homemade meal may be limited.
You can also use this recipe for weekly meal prep. It keeps well in the refrigerator for up to 4 days.
This recipe is also naturally gluten free.
How to Make Southwestern Chicken and Quinoa
What You Need to Make This Recipe
To make this recipe you will need quinoa, chicken, black beans, corn, a red pepper, chili powder, paprika, cumin, cilantro, an avocado, a lime, olive oil, salt, and pepper.
Prep!
Open and drain the cans of black beans and corn. Dice the red pepper, cut the chicken into bite-size pieces, and roughly chop the cilantro.
Tip: wait to dice the avocado until you are ready to serve to prevent any browning.
Create!
Place the quinoa, water, and 1 teaspoon salt, in a medium pot and bring to a boil.
Lower the heat and simmer until the water has evaporated and the quinoa is tender with the germ visible, about 15 minutes. Fluff.
Meanwhile, combine the chili powder, paprika, cumin, salt, and pepper. Mix well.
In a large skillet over medium-high heat, add the olive oil and chicken. Season with half of the spice mixture.
Cook until the chicken is done through and no longer pink in the center, about 5-7 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 beans, corn, and remaining spice mixture.
Cook for another 2-3 minutes or until heated through.
Add the chicken back to the skillet and heat to warm, about 1-2 minutes.
Present!
To serve, divide the quinoa among 4 plates or bowls.
Top with the chicken mixture, and garnish with diced avocado, slices of lime, and the chopped cilantro.
Tips and Techniques
- Wait until you are ready to serve before dicing the avocado, to help prevent browning.
- You can substitute frozen corn. You may need to cook it a minute or so longer.
- Store leftovers in air-tight containers in the refrigerator. Use within 3-4 days.
FAQ’s
- How do you season Southwestern Chicken? You can use a combination of spices to give a delicious southwestern taste to your chicken. Chili powder, paprika, and cumin are popular choices. You can also add garlic powder, coriander, and/or oregano.
More Chicken Dinner Recipes to Try
Chicken Fajita Bowls with Cauliflower Rice is another flavorful, seasoned chicken recipe that is must try! It’s a low carb recipe as written, but you can swap in rice if you prefer.
Other chicken dinner recipes you may like are Creamy Lemon Chicken and Rice and Vadouvan Curry Chicken
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Southwestern Chicken and Quinoa
Ingredients
Quinoa
- 1 cup quinoa
- 2 cups water
- 1 teaspoon salt
Chicken
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon extra virgin olive oil
- 1.5 pounds chicken breasts * cut into bite size pieces
Beans and Corn
- 1 teaspoon olive oil
- 1 red pepper * diced small
- 1 15oz can black beans * drained
- 1 15oz can corn * drained
Toppings
- 1 avocado * diced
- 1/2 lime * cut into wedges
- 1/4 cup loosely pack cilantro leaves * chopped
Instructions
Quinoa
- Place the quinoa, water, and salt in a medium pot and bring to a boil.
- Cover and lower the heat to simmer until the water has evaporated and the quinoa is tender with the germ visible, about 15 minutes. Fluff with a spoon or fork.
Chicken
- Combine the chili powder, paprika, cumin, salt, and pepper. Mix well.
- In a large skillet over medium heat, add the olive oil. Once hot, add the chicken and half of the spice mixture.
- Cook until the chicken is done through and no longer pink in the center, about 5-7 minutes. Remove from the pan and set aside.
Beans and Corn
- In the same skillet, add a drizzle of olive oil and the red pepper.
- Cook for 3-4 minutes until tender, then stir in the black beans, corn, and the remaining spice mixture.
- Cook another 3-4 minutes until heated through, then add the chicken back in and heat for another minute or two.
Toppings
- To serve, divide the quinoa among 4 plates or bowls and top with the chicken mixture.
- Garnish with diced avocado, lime wedges, and fresh cilantro.
Notes
Tips and Techniques
- Wait until you are ready to serve before dicing the avocado, to help prevent browning.
- You can substitute frozen corn. You may need to cook it a minute or so longer.
- Store leftovers in air-tight containers in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published on February 21, 2018. It was updated with an improved recipe, new images, tips, techniques, and FAQ’s in February 2020.
