Try this One-Pan Chicken and Quinoa recipe, or contribute your own.
Suggest a better descriptionStep 1
Season chicken thighs all over with chili powder, salt, and pepper.
Step 2
In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden, about 4 minutes per side. Remove skillet from heat.
Step 3
Reduce heat to medium and add onion and poblano pepper. Cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat veggies.
Step 4
Pour in broth and scrape up any bits from the bottom of pan. Add tomatoes, beans, corn, and quinoa. Stir in cumin, oregano, and cayenne and season with salt and pepper. Return thighs to skillet. Bring mixture to a boil, then reduce heat and cook, covered, 20 minutes. Remove lid and continue cooking, uncovered, until quinoa is tender and chicken is cooked through, 10 to 15 minutes more.
Step 5
Remove chicken from skillet, then stir in cilantro and lime juice.
Step 6
Serve quinoa with chicken, avocado, sour cream, and lime wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (466g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 736 | ||
Calories from Fat: 398 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.2g | 59 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 278.8mg | 86 % | |
Sodium 295.4mg | 10 % | |
Potassium 1051mg | 28 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 9.5g | ||
Protein 69.8g | 100 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 736
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