One-Pan Chicken And Quinoa
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This cozy one-pan dinner packs big flavor and even bigger comfort—all with minimal cleanup.
Ingredients:
Image credit: Delish
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
- Season the chicken thighs generously with chili powder, salt, and pepper.
- Sear the chicken: Heat oil in a large skillet over medium-high heat. Cook the chicken until golden brown, about 4 minutes per side. Transfer to a plate and set aside.
- Sauté the vegetables: Lower the heat to medium and cook the onion and poblano pepper until softened (about 5 minutes). Add the garlic and cook for another minute until aromatic. Stir in the tomato paste, coating the vegetables.
- Simmer the mixture: Pour in the broth, scraping up any browned bits from the pan. Add the tomatoes, beans, corn, quinoa, cumin, oregano, and cayenne. Season with salt and pepper. Return the chicken to the skillet. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Uncover and cook for another 10–15 minutes until the quinoa is tender and the chicken is fully cooked.
- Finish with fresh flavors: Remove the chicken, then stir in cilantro and lime juice.
- Serve: Plate the quinoa with the chicken, avocado, sour cream, and lime wedges on the side.
