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Savory Weeknight One Pot Salsa Chicken Quinoa. food shot

Weeknight One Pot Salsa Chicken Quinoa.

A quick, comforting one‑pot skillet meal combining quinoa, salsa, chicken and cheese for an easy weeknight dinner.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Large skillet with lid
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Knife and cutting board
  • Small Bowl

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 1 large bell pepper chopped (or 2 small peppers)
  • 3 garlic cloves minced
  • 1 1/2 cups cooked chicken shredded or chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 cup uncooked quinoa rinsed
  • 1 14-ounce can black beans drained and rinsed
  • 1 cup corn fresh or frozen
  • 1 cup salsa mild or medium (or hot if desired)
  • 2 cups chicken stock
  • 1 cup cheddar cheese freshly grated
  • toppings sliced green onions, sour cream, cotija cheese, additional salsa
  • lime wedges for spritzing
  • 2 avocados cubed
  • 1/2 cup diced tomatoes
  • 1/4 cup diced red onion
  • 1/2 cup chopped cilantro
  • salt and pepper to taste

Instructions
 

  • Heat 1 tablespoon olive oil in a large skillet over medium heat.
  • Add the chopped onion, chopped bell pepper, and minced garlic to the skillet; season with a pinch of salt and pepper and cook until softened, about 5 minutes.
  • Stir in the shredded chicken, smoked paprika, chili powder and cumin; season with another pinch of salt and pepper and cook 2–3 minutes to bloom the spices.
  • Add the rinsed quinoa, drained black beans, corn, salsa, and 2 cups chicken stock; bring to a boil.
  • Reduce heat to low, cover the skillet, and simmer for 15 minutes. Remove the lid, stir, and if liquid remains, continue to cook uncovered for up to 5 more minutes until the quinoa is tender and liquid is absorbed.
  • Stir in 1 cup grated cheddar cheese until melted and combined.
  • Prepare the avocado pico: combine cubed avocados, 1/2 cup diced tomatoes, 1/4 cup diced red onion, 1/2 cup chopped cilantro and juice of 2 limes in a bowl; season with salt and pepper to taste.
  • Spoon the salsa chicken quinoa into bowls and top with avocado pico and desired toppings (green onions, sour cream, cotija and extra salsa); serve with lime wedges to spritz.

Notes

  • Use leftover rotisserie chicken to save time.
  • Rinse quinoa well to remove bitterness.
  • Frozen corn can be added straight from frozen.
  • Adjust salsa heat to control spiciness.
  • Avocado pico is best made just before serving.