One-Pan Chicken And Quinoa

By Makinze GorePublished: Mar 23, 2022

Approved by the Delish Test Kitchen

PHOTO: ERIK BERNSTEIN; FOOD STYLING: LENA ABRAHAM

Yields:

4 - 6 serving(s)

Prep Time:

15 mins

Total Time:

1 hr

Cal/Serv:

728

Jump to recipe

Here’s a quick and easy dinner that’s high in protein and takes very little effort. We love the Tex-Mex spices here; the chili powder and cayenne add a nice kick that the avocado and sour cream perfectly offset. Of course, feel free to use a little less of either spice if you prefer.

Try our One-Pan Chicken and Gnocchi next!
Have you tried this? Let us know how it went in the comments below!

Advertisement - Continue Reading Below

Ingredients

2 lb.
(about 6) boneless, skinless chicken thighs
1 tsp.
chili powder
Kosher salt
Freshly ground black pepper
1 Tbsp.
extra-virgin olive oil
1
small yellow onion, chopped
1
poblano pepper, seeded and chopped
3
cloves garlic, minced
1 Tbsp.
tomato paste
1 cup
low-sodium chicken broth
1
(14-oz.) can fire-roasted diced tomatoes
1
(14-oz.) can black beans, drained and rinsed
1 cup
frozen corn, thawed
1 cup
dry quinoa
1 tsp.
cumin
1 tsp.
dried oregano
1/4 tsp.
cayenne pepper
Juice of 1 lime
1/4 cup
freshly chopped cilantro
1
avocado, sliced, for serving
Sour cream, for serving
Lime wedges, for serving

Directions

1. Step 1Season chicken thighs all over with chili powder, salt, and pepper.
2. Step 2In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden, about 4 minutes per side. Remove chicken from skillet and place on a plate.
3. Step 3Reduce heat to medium and add onion and poblano pepper. Cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat veggies.
4. Step 4Pour in broth and scrape up any bits from the bottom of pan. Add tomatoes, beans, corn, and quinoa. Stir in cumin, oregano, and cayenne and season with salt and pepper. Return thighs to skillet. Bring mixture to a boil, then reduce heat and cook, covered, 20 minutes. Remove lid and continue cooking, uncovered, until quinoa is tender and chicken is cooked through, 10 to 15 minutes more.
5. Step 5Remove chicken from skillet, then stir in cilantro and lime juice.
6. Step 6Serve quinoa with chicken, avocado, sour cream, and lime wedges.