One-Pan Mexican Chicken Quinoa

One-Pan Mexican Chicken Quinoa

Servings 4 -5
Author Tempie


  • 1 tbsp . ghee or olive oil
  • 1 lb . ground chicken
  • 1 cup diced white onion
  • 1 medium green bell pepper , diced
  • 1 tbsp plus 2 tsp mild chili powder (you can adjust to suit your own taste if you like)
  • 1 tsp ground cumin
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp fine sea salt or salt to taste
  • 1 (8 oz.) can of tomato sauce
  • 3/4 cup of water
  • 3/4 cup quinoa (rinsed, if not pre-rinsed kind)
  • 1 (14.5 oz) can of black beans, drained and rinsed
  • 3/4 cup frozen sweet corn (such as Trader Joe's Organic Sweet Corn)
  • 1/4 cup chopped fresh cilantro


  • lime wedges (optional)


  • Heat the oil over medium-high heat in a 10.5-inch skillet (one that has a lid). Add the onion and cook for a couple of minutes. Add the bell pepper and continue to cook for another two minutes. Add the ground chicken to the pan and cook, breaking it up with a spatula or spoon as it browns.
  • Once the chicken is fully cooked, add the seasonings, and mix to coat the meat and vegetables while it cooks for a minute more.
  • Stir in the water, tomato sauce, beans, corn and quinoa. Bring to a boil, reduce heat, cover and let simmer, stirring occasionally, until quinoa is tender and translucent, about 25 minutes. Stir in the cilantro and serve with lime wedges.