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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
- 1 Cup quinoa
- 2 Cups water
- 1 teaspoon salt
- 1.5 teaspoons cumin
- 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
- 1 avocado
- 1/2 lime * juiced
- 1/4 Cup loosely pack cilantro leaves * chopped
- 1 teaspoon honey
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.
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.