Chicken Verde Quinoa Skillet

Chicken Verde Quinoa Skillet

This one pan dinner was designed to minimize prep time and clean-up while still providing a nourishing mix of whole grains, vegetables, fiber, and protein. The leftovers can be used as lunch either reheated or served cold, like a grain salad.

Makes: 4-6 servings

Chicken Verde Quinoa Skillet

Prep time:

Total time:

Ingredients:
  • 1 tablespoon avocado oil
  • 1 pound ground chicken
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 8 ounces frozen peppers and onions (about 2 cups)
  • 1 cup frozen corn kernels
  • 1 (15-16-ounce) can black beans, drained and rinsed
  • 1 cup quinoa, thoroughly rinsed
  • 1 (12-ounce) jar salsa verde
  • ⅓ cup water
  • ½ cup roughly chopped cilantro
  • ½-1 lime, zested and juiced
  • 2 ripe avocados, sliced or diced
  • Crumbled queso fresco, if desired

Directions:
  1. Heat oil in 12-inch or larger skillet with a tight-fitting lid over medium-high heat. Add chicken, salt, cumin, garlic powder, and black pepper. Cook, breaking chicken into pieces, until it is cooked through, about 4-6 minutes.
  2. Add pepper and onion blend, corn, beans, quinoa, salsa verde, and water. Bring to a boil, cover, reduce heat to low, and cook for about 20 minutes or until quinoa is tender. Allow to stand for 5 minutes.
  3. Stir in cilantro and lime juice and zest; adjust seasoning to taste.
  4. Serve topped with avocado and queso fresco, if desired.

To learn more about how working with a nutritionist can help you create balanced meals with foods you love, schedule a free 15-minute call.

Amber HansonNaturally Well WBL