Overhead of A white bowl filled with quinoa, chicken, black beans, corn, red pepper, avocado, and lime slices on a wood board with 2 lime halves, and part of a skillet in the background
Print Recipe
5 from 5 votes

Southwestern Chicken and Quinoa

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: Chicken
Servings: 4 servings
Calories: 738kcal
Author: Lauren Vavala

Ingredients

Quinoa

  • 1 cup quinoa
  • 2 cups water
  • 1 teaspoon salt

Chicken

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.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 738kcal | Carbohydrates: 84g | Protein: 57g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 1120mg | Potassium: 1872mg | Fiber: 20g | Sugar: 7g | Vitamin A: 2858IU | Vitamin C: 54mg | Calcium: 88mg | Iron: 7mg