Skillet Chicken And Quinoa With Fresh Salsa Recipes

ONE SKILLET MEXICAN QUINOA

One Skillet Mexican Quinoa image

With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!

Provided by The Gruntled Gourmand

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup yellow corn
1 cup quinoa
1 cup chicken broth
1 tablespoon red pepper flakes, or to taste
1 ½ teaspoons chili powder
½ teaspoon cumin
1 pinch kosher salt and ground black pepper to taste
1 avocado - peeled, pitted, and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro

Steps:

Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 g

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

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

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