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.
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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.
Why we love this chicken quinoa skillet
- comes together in 30 minutes
- 10 ingredients – the ingredients are pantry staples that you probably have on hand as well!
- a complete healthy meal with a good macronutrient breakdown – it has protein, complex carbohydrates, veggies, and fiber. I love serving it with some avocado and sour cream to add more healthy fats.
- packed with micronutrients – it’s loaded with vitamin C, B vitamins, phosphorus, manganese, and selenium to name a few.
- something the whole family will love!
- great for meal prep – the leftovers save great and it works well 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
- Make your quinoa. Add to a pot with water or broth (broth adds a little more flavor) and follow instructions according to the package.
- Prep the veggies and chicken while the quinoa cooks.
- 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.
- 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.
- 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.
- Melt cheese. Last, top with shredded cheese, put a lid on the pan, and let melt (about 2 minutes).
- 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.
Substitutions
- quinoa – rice will work instead of quinoa.
- olive oil – any kind of neutral oil will work (avocado oil, coconut oil…).
- chicken breast – you can use chicken thighs instead of breasts. This will add a little more fat to the recipe. Ground chicken, turkey, beef, or even shrimp will also work.
- taco seasoning – fajita seasoning will work or you can use a mix of garlic powder, chili powder, paprika, cumin, and cayenne pepper.
- vegetables – use any veggies you like! The more the merrier. Zucchini, mushrooms, and spinach would be good substitutes or additions.
- black beans – kidney or pinto beans will work the same.
- salsa – red or green will work. Use your favorite kind!
- cheddar cheese – any kind of cheese will work. Pepper jack, Monterey Jack, or shredded mozzarella cheese would work great. Leave off the cheese to keep it dairy-free.
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!
Chicken Quinoa Skillet
Easy cheesy chicken quinoa skillet with juicy chicken, quinoa, black beans, veggies, southwestern spices, and melted cheese. Made with 10 ingredients, packed with protein, complex carbs, veggies, and fiber for a hearty and satisfying meal the whole family will love.
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ingredients
- 3/4 cup quinoa (dry)
- 1 1/2 cups water or broth
- 1 tablespoon olive oil, divided
- 1 pound chicken breast, diced into 1-inch pieces
- 1 1/2 tablespoons taco seasoning (divided)
- 1 cup diced onion (120 grams)
- 3 cups diced bell pepper (360 grams)
- 1 15.5-ounce can black beans, drained and rinsed (1.5 cups/240 grams)
- 1/3 cup salsa
- 1/2 heaping cup shredded cheddar cheese (1.5 ounces)
- salt and pepper, to taste
- toppings – avocado, cilantro, salsa, sour cream/yogurt…
instructions
- Make your quinoa. Add to a pot with water or broth (broth adds a little more flavor) and follow instructions according to the package.
- Prep the veggies and chicken while the quinoa cooks.
- Cook the chicken. Heat a large nonstick pan over medium heat and add 1/2 tablespoon 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.
- Cook veggies. Add remaining 1/2 tablespoon oil and add onions and salt and pepper and saute for 3 minutes. Add peppers and remaining 1/2 tablespoon taco seasoning and saute for another 5-6 minutes. Turn down the heat to low.
- 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.
- Melt cheese. Sprinkle with shredded cheese, put a lid on the pan, and let melt (about 2 minutes).
- Enjoy! Top with toppings and enjoy!
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nutrition
Nutrition Facts
Chicken Quinoa Skillet
Amount Per Serving (1 serving (1/4 of recipe/375 grams cooked))
Calories 461
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3.5g22%
Polyunsaturated Fat 2.6g
Monounsaturated Fat 4.9g
Cholesterol 94mg31%
Sodium 589mg26%
Potassium 1141mg33%
Carbohydrates 48g16%
Fiber 12g50%
Sugar 8g9%
Protein 39.5g79%
Vitamin A 214IU4%
Vitamin C 118mg143%
Calcium 168mg17%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.
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Delicious
Glad you enjoyed it, Jill!
So easy to make and a healthy choice for dinner! I know I will make this for my family again!!!
So glad to hear that! Thanks, Susan!