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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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
