Southwest Chicken Quinoa Bowl is the perfect one skillet meal that is high in both protein and fiber! Spiced chicken mixed with quinoa, bell peppers, corn, black beans, and salsa.
Why You’ll Love Southwest Chicken Quinoa Bowl
I always focus on getting protein and fiber at meals and this one skillet meal makes it easy and delicious! Each Southwest Chicken Quinoa Bowl provides 38 grams protein and 10 grams fiber.
The chicken is cooked coated in chili powder, cumin, cayenne pepper, and garlic powder. Then bell peppers, quinoa, black beans, corn, chicken broth, and salsa are added in, brought to a boil, then simmer for 15 minutes. A filling meal ready in about 35 minutes!
Ingredients
- Chicken breast: main protein source.
- Chili powder, cumin, cayenne pepper, & garlic powder: spices for flavor the chicken.
- Olive oil: fat to grease skillet.
- Bell pepper: high in vitamin C and adds fiber.
- Quinoa: the main carb source that adds protein and fiber.
- Black beans: high in fiber and provides more protein.
- Corn: more fiber!
- Chicken broth: liquid for quinoa to absorb and adds flavor.
- Salsa: extra flavor for quinoa.
- Lime juice: optional to add after cooking.
How to Make Southwest Chicken Quinoa Bowl
In a bowl, add chicken, chili powder, cumin, cayenne pepper, and garlic powder. Stir to evenly coat chicken in spices.
In a large skillet over medium heat, warm oil. Add chicken in a single layer. Cook for about 5-6 minutes or until chicken is mostly cooked through. Turn chicken halfway. If you overcooked your chicken or are concerned about it getting overcooked, then you can remove chicken from skillet and add it back at the end after quinoa is cooked.
Add bell peppers to skillet and cook for about 2 minutes. Add quinoa, black beans, corn, broth, and salsa.
Bring to a boil. Then, reduce to a simmer, cover with lid, and cook for 15 minutes. Turn off heat and let sit covered for about 5 minutes. Stir in lime juice if using. Enjoy!
How to Store Southwest Chicken Quinoa Bowl
After cooling, store Southwest Chicken Quinoa Bowl in individual meal prep containers in the refrigerator for about 4 days to have portioned out meals ready to go.
Try These Meal Prep Recipes Next:
- One Pan Quinoa Risotto with Mushrooms, White Beans, & Chicken
- Deconstructed Stuffed Peppers Skillet
- Ground Beef Quinoa & Broccoli in One Pan
- Quinoa Rice & Beans in Rice Cooker
- One Pan Chicken Caprese Orzo
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Southwest Chicken Quinoa Bowl
Ingredients
- 1 pound chicken breast, cut into 1/2 in. to 1 in. cubes
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon garlic powder
- 2 teaspoon olive oil
- 1 bell pepper, diced
- 1 cup dry quinoa
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can corn, drained
- 2 cups chicken broth
- 1/2 cup salsa
- lime juice
Instructions
- In a bowl, add chicken, chili powder, cumin, cayenne pepper, and garlic powder. Stir to evenly coat chicken in spices.
- In a large skillet over medium heat, warm oil. Add chicken in a single layer. Cook for about 5-6 minutes or until chicken is mostly cooked through. Turn chicken halfway. If you overcooked your chicken or are concerned about it getting overcooked, then you can remove chicken from skillet and add it back at the end after quinoa is cooked.
- Add bell peppers to skillet and cook for about 2 minutes. Add quinoa, black beans, corn, broth, and salsa. Bring to a boil. Then, reduce to a simmer, cover with lid, and cook for 15 minutes. Turn off heat and let sit covered for about 5 minutes. Stir in lime juice if using. Enjoy!
