Southwestern Chicken Quinoa Skillet

We are back with another easy skillet meal! If you love southwestern flavors and spices, you will love this cheesy chicken quinoa skillet.

Although we usually gravitate towards rice in our house, I opted for quinoa in this recipe. This hearty grain adds some plant-based protein, fiber, and a slight nuttiness. Better yet, it’s perfect for absorbing all the flavors and juices.

And the addition of quinoa really makes it a comforting and satisfying meal too. It’s gluten-free, high protein, and easily made dairy-free by simply leaving off the cheese.

Once done, top it however you want. I love a little hot sauce, avocado, cilantro, sour cream, and lime juice. And, of course, then serve it with some tortilla chips for some crunch. I always need some crunch with my meals!

It’s perfect for a healthy weeknight meal, or make it at the beginning of the week for meal prep.

Ingredients

• quinoa
• water or chicken broth
• olive oil
• chicken breasts
• taco seasoning
• onion
• bell pepper
• black beans
• salsa – your favorite kind will work
• cheddar cheese – melted on top for some cheesy goodness
• salt and pepper
• toppings – avocado, cilantro, salsa, sour cream/yogurt…

How to make chicken quinoa skillet

1. Make your quinoa. Add to a pot with water or broth (broth adds a little more flavor) and follow instructions according to the package.
2. Prep the veggies and chicken while the quinoa cooks.
3. Cook the chicken. Heat a large nonstick pan over medium heat and add half your oil. Add chicken and salt and pepper and let cook on one side, about 2 minutes. Flip, add 1 tablespoon taco seasoning, and cook another 3-4 minutes, stirring occasionally, until browned on the outside. Remove from the pan (along with most of the juices) and set aside.
4. Cook veggies. Add remaining oil and add onions and salt and pepper and saute for 3 minutes. Next, add peppers and the remaining 1/2 tablespoon of taco seasoning and saute for another 5-6 minutes. Turn down the heat to low.
5. Add the remaining ingredients to your pan. Your quinoa should be done by now. Fluff with a fork and add it to the pan along with your cooked chicken (and the juices!), black beans, and salsa, and stir well to combine.
6. Melt cheese. Last, top with shredded cheese, put a lid on the pan, and let melt (about 2 minutes).
7. Enjoy! Top with toppings and enjoy!

Meal prep chicken quinoa skillet

This chicken and quinoa skillet is super easy to throw together and works great for meal prep. Depending on how much prep you want to do, you can either meal prep it all or just a few components. Here are a few suggestions for prepping:

• partial prep – cook the quinoa and store it in the fridge. When you are ready, make your chicken and then the veggie mixture. Follow the remaining directions as written. You could also make the quinoa and the chicken and veggie mixture, store them separately in the fridge, and then just warm them up in a pan, adding the remaining ingredients when warmed.
• full prep – just follow the directions as written and store it in a tightly sealed glass dish for up to 4-5 days in the fridge.

Storage

• refrigerator – keep it in a tightly sealed glass container and reheat it in the microwave when you are ready to eat. You can also heat it up in a skillet as well.
• freeze – this recipe would be perfect to freeze. I would suggest leaving off the cheese and then adding it when you are ready to heat it up after it defrosts. You can either freeze the whole recipe in a large container or in individual servings. It should last up to 3 months in the freezer.

More healthy skillet recipes

• ground turkey sweet potato skillet
• chicken parmesan pasta skillet
• lemon garlic chicken asparagus skillet
• one pan chicken fajita casserole
• philly cheesesteak skillet

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!