One Pot Southwest Chicken
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
50 mins
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Servings
6 Servings
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Calories
365 kcal
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Course
Main Course
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Cuisine
American
One Pot Southwest Chicken
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Make dinner simple and tasty with this one pot southwest chicken and quinoa. It's brimming with tender chicken, nutritious quinoa, beans, and vibrant vegetables, all covered in melted cheese.
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Ingredients
- 6 boneless, skinless chicken thighs trimmed
- 1 ¼ teaspoon ground cumin divided
- 1 teaspoon ground coriander divided
- ¾ teaspoon dried oregano
- ¾ teaspoon kosher salt divided
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 3 teaspoons olive oil divided
- ½ yellow onion chopped
- 1 red bell pepper cored, seeded and diced
- 3 garlic cloves minced
- 1 cup canned black beans rinsed and drained
- ¾ cup frozen or fresh corn kernels
- 1 cup dry quinoa rinsed well
- 2 cups + 2 tablespoons chicken broth
- 2 ounces canned diced green chiles or more to taste
- ⅔ cup grated pepper Jack cheese
- Juice of ½ small lime
- 2 tablespoons minced cilantro
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Instructions
- Place the chicken thighs in a bowl. In a separate small bowl, stir together ¾ teaspoon cumin, ½ teaspoon ground coriander, oregano, garlic powder, ½ teaspoon salt and pepper. Sprinkle the spice mixture over the chicken and toss to coat.
- Heat 2 teaspoons in a large nonstick skillet over medium-high heat. Use a skillet that has a lid. (I like to use an enameled cast iron braiser.) Add the chicken and sear, 2 minutes per side. Transfer the chicken to a large plate.
- Reduce the heat to medium. Heat the remaining 1 teaspoon olive oil. Add the onion and red bell pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic, remaining ½ teaspoon cumin, ½ teaspoon ground coriander and ¼ teaspoon salt. Cook for 1 minute.
- Stir in the corn and black beans. Add the quinoa, chicken broth and green chiles. Bring to a boil, then cover and reduce the heat to medium-low (or whatever heat is required on your stovetop to maintain a gentle simmer.) Cook for 10 minutes.
- Nestle the seared chicken into the quinoa, cover and simmer until all of the liquid is absorbed and the chicken is cooked through, about 20 minutes.
- Top the chicken with grated cheese, re-cover and let the cheese melt, about 2 minutes. Squeeze lime juice over top and garnish with cilantro. Taste the quinoa and add more salt and pepper, if desired. Serve.
Notes
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
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Serving
1chicken thigh + 1 cup quinoa mixture
Calories
365kcal
(18%)
Carbohydrates
30g
(10%)
Protein
32g
(64%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
120mg
(40%)
Sodium
894mg
(37%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1chicken thigh + 1 cup quinoa mixture | |
| Calories | 365kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 120mg | 40% |
| Sodium | 894mg | 37% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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