Southwest Chicken-Quinoa Skillet
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Ingredients
- 1¼ cups quinoa
- 1½ lb boneless, skinless chicken thighs, cubed
- 1½ tsp fajita seasoning mix
- 1 Tbsp olive oil
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can corn, drained
- 1½ cups shredded Mexican-blend cheese
- 1 cup pico de gallo
- 3 green onions, thinly sliced (optional)
Instructions
- Preheat broiler. Cook quinoa according to package directions. Drain, if needed.
- Meanwhile, sprinkle chicken with seasoning mix. Cook chicken in hot oil in a large cast-iron or other ovenproof skillet over medium-high heat 6 to 8 minutes. Add beans and corn; cook 2 to 3 minutes or until thoroughly heated.
- Stir in quinoa. Top with cheese. Broil 2 minutes or until cheese is melted. Serve with pico de gallo and, if desired, onions.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
530
|
530
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 41 | 41 |
| Carb (g) | 51 | 51 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 731 | 731 |
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