Best Skillet Chicken And Quinoa With Fresh Salsa Recipes

ONE-PAN SOUTHWESTERN CHICKEN QUINOA RECIPE BY TASTY

One-Pan Southwestern Chicken Quinoa Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, garlic, jalapeño, quinoa, vegetable broth, black beans, fire-roasted diced tomato, corn, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro

Provided by Tasty

Categories Lunch

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 chicken breasts, diced
2 cloves garlic, crushed
1 jalapeño, diced
1 cup quinoa
1 cup vegetable broth
15 oz black beans, 1 can
15 oz fire-roasted diced tomato, 1 can
1 cup corn
1 teaspoon chili powder
½ teaspoon cumin
salt, to taste
pepper, to taste
1 avocado, diced
1 lime, juiced
2 tablespoons fresh cilantro, chopped, extra for garnish

Steps:

Heat olive oil in a large skillet over medium high heat. Dice chicken breasts and cook thoroughly. Add salt and pepper to taste.
Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper to taste.
Cover and simmer until quinoa is cooked through, roughly 30 minutes.
Stir in diced avocado, cilantro, and lime juice.
Serve garnished with extra cilantro.
Enjoy!

Nutrition Facts : Calories 775 calories, Carbohydrate 79 grams, Fat 34 grams, Fiber 16 grams, Protein 39 grams, Sugar 11 grams

SKILLET CHICKEN AND QUINOA WITH FRESH SALSA

Skillet Chicken and Quinoa with Fresh Salsa image

A filling and fresh dish. Topping with the homemade salsa is a must!

Provided by Chef V

Categories Chicken Recipes

Time 1h1m

Yield 4

Number Of Ingredients 17

Ingredients

4 Roma tomatoes, seeded and diced
½ red onion, finely chopped
½ cup chopped fresh cilantro
1 fresh jalapeno pepper, chopped
½ lime, juiced
2 cups chicken broth, divided
½ cup quinoa, rinsed
2 tablespoons olive oil
1 sweet onion, chopped
1 pound ground chicken
1 (15 ounce) can black beans, drained and rinsed
1 cup prepared salsa
2 tablespoons chili powder
2 cloves garlic, minced
1 lime, juiced
2 avocados, halved and pitted
salt and ground black pepper to taste

Steps:

Mix tomatoes, red onion, cilantro, jalapeno pepper, and juice of 1/2 lime together in a bowl. Cover and place in the refrigerator.
Combine 1 cup chicken broth and quinoa in a small pan. Bring to a boil. Reduce heat, cover, and simmer until chicken broth is absorbed, about 15 minutes. Remove from heat.
Heat olive oil in a large skillet over medium heat. Cook and stir sweet onion until softened, about 5 minutes. Add chicken; cook and stir until no longer pink, 6 to 8 minutes. Stir in cooked quinoa, remaining 1 cup chicken broth, black beans, prepared salsa, chili powder, and garlic. Simmer over low heat for 10 minutes.
Remove skillet from heat. Squeeze lime juice all over. Divide among serving bowls. Top each serving with homemade salsa and 1 avocado half. Season with salt and pepper.

Nutrition Facts : Calories 596.9 calories, Carbohydrate 55.2 g, Cholesterol 68.9 mg, Fat 25.8 g, Fiber 19.9 g, Protein 41.1 g, SaturatedFat 3.9 g, Sodium 1547.4 mg, Sugar 7.6 g