One-Pan Chicken And Quinoa
Ingredients
- 2 lb. boneless
skinless chicken thighs, about 6
- 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 c. low-sodium chicken broth
- 1 can fire-roasted diced tomatoes
14-oz.
- 1 can black beans
drained and rinsed, 14-oz.
- 1 c. frozen corn
thawed
- 1 c. dry quinoa
- 1 tsp. cumin
- 1 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- Juice of 1 lime
- 1/4 c. freshly chopped cilantro
- 1 avocado
sliced, for serving
- Sour cream
for serving
- Lime wedges
for serving
Directions
- 1
Season chicken thighs all over with chili powder, salt, and pepper.
- 2
In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden, about 4 minutes per side. Remove skillet from heat.
- 3
Reduce 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
Pour 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
Remove chicken from skillet, then stir in cilantro and lime juice.
- 6
Serve quinoa with chicken, avocado, sour cream, and lime wedges.
One-Pan Chicken And Quinoa
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About this Recipe
Tired of endless dishwashing after a long day? This One-Pan Chicken And Quinoa recipe is your ultimate answer to a protein-packed, flavorful meal with minimal cleanup, making weeknight dinners a breeze. It's truly the easiest way to enjoy a wholesome, satisfying dish without the fuss.
What makes this recipe truly special is its inherent simplicity: all the robust flavors and hearty ingredients come together in a single pan. This approach allows the chicken thighs to infuse their savory goodness into the quinoa and vegetables, creating a deeply integrated flavor profile that tastes like it took hours, not just moments. It’s designed for maximum flavor with minimum effort, hitting all the right notes for a comforting meal.
Expect a dish that's wonderfully aromatic and hearty, brimming with tender chicken thighs seasoned with a fragrant blend of chili powder, cumin, and dried oregano. The fluffy quinoa perfectly absorbs the rich juices from the fire-roasted tomatoes and low-sodium chicken broth, while black beans and sweet corn add layers of texture and natural sweetness. A subtle kick from poblano pepper and a hint of cayenne is brightened by a squeeze of fresh lime, creating a well-balanced and incredibly satisfying experience in every bite.
While boneless, skinless chicken thighs offer a fantastic juicy texture, you can certainly swap them for boneless, skinless chicken breasts if you prefer a leaner option. Feel free to adjust the spice level by reducing or omitting the cayenne pepper if you're sensitive to heat, or add a bit more for an extra kick. For a milder flavor, a green bell pepper can stand in for the poblano, though it will lack the poblano's characteristic subtle earthiness. You can also mix up the herbs; dried cilantro would be an interesting substitute for fresh cilantro at the end.
Serve this nourishing One-Pan Chicken And Quinoa straight from the pan, making cleanup even easier. Garnish generously with creamy avocado slices, a dollop of cool sour cream, and extra lime wedges to brighten the entire dish. It's perfect for a cozy family dinner, offering a complete meal that's both nourishing and comforting.