Southwestern Chicken and Quinoa Skillet
With smoky poblano peppers and quick cooking quinoa this Southwestern Chicken and Quinoa Skillet is a tasty and healthy dinner everyone will love. Using just one pan and done in under 30 minutes this Southwestern Chicken and Quinoa Skillet recipe is gluten free and easy to make.
Equipment
- Large Skillet
Ingredients
- 1 tbsp olive oil
- 2 poblano peppers seeded and chopped
- 1 pound chicken breast chopped
- 2 cups quinoa
- 1 1/2 cups chicken broth
- 1/2 cup salsa
- 1 cup corn fresh or frozen
- salt and pepper
- 2 tbsp cream cheese optional
Instructions
- Heat olive oil in a large skillet over medium heat. Cook poblano peppers 2-3 minutes. Add chopped chicken breast and brown, about 4-5 minutes.
- Add quinoa, chicken broth, salsa, salt and pepper and bring to a simmer; cover and cook for 10-12 minutes or until liquid is mostly absorbed. Add corn and cook for 3 minutes.
- Stir in cream cheese if desired and divide among 4 plates to serve.
Notes
You can easily use bell peppers instead of poblano peppers in this dish.
This dish is tasty without the cream cheese but if you do choose to add it it will be extra creamy and delicious.
Tried this recipe?Let us know how it was!