Best 4 Skillet Chicken And Quinoa With Fresh Salsa Recipes
Skillet chicken and quinoa with fresh salsa is a quick and easy one-pan meal that is packed with flavor. The chicken is cooked in a skillet until golden brown, then the quinoa is added and cooked until fluffy. Finally, the fresh salsa is stirred in and the dish is served. This recipe is perfect for a weeknight dinner or a casual lunch. It is also a great way to use up leftover chicken. With just a few ingredients and a little bit of time, you can have a delicious and healthy meal on the table in no time.
Here are our top 4 tried and tested recipes!
ONE-PAN SOUTHWESTERN CHICKEN QUINOA RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, garlic, jalapeño, quinoa, vegetable broth, black beans, fire-roasted diced tomato, corn, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium high heat. Dice chicken breasts and cook thoroughly. Add salt and pepper to taste.
- Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper to taste.
- Cover and simmer until quinoa is cooked through, roughly 30 minutes.
- Stir in diced avocado, cilantro, and lime juice.
- Serve garnished with extra cilantro.
- Enjoy!
Nutrition Facts : Calories 775 calories, Carbohydrate 79 grams, Fat 34 grams, Fiber 16 grams, Protein 39 grams, Sugar 11 grams
SALSA CHICKEN SKILLET
Diced chicken and veggies are stirred with spicy salsa to create this satisfying skillet dish from field editor LaDonna Reed of Ponca City, Oklahoma.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute chicken in oil until no longer pink; drain and set aside. Coat skillet with cooking spray. Saute the mushrooms, green pepper, onion, celery and corn for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add salsa and reserved chicken; heat through. Serve with rice. Top with cheese and sour cream.
Nutrition Facts : Calories 355 calories, Fat 7g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 649mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges
SKILLET CHICKEN AND QUINOA WITH FRESH SALSA
A filling and fresh dish. Topping with the homemade salsa is a must!
Provided by Chef V
Categories Chicken Recipes
Time 1h1m
Yield 4
Number Of Ingredients 17
Steps:
- Mix tomatoes, red onion, cilantro, jalapeno pepper, and juice of 1/2 lime together in a bowl. Cover and place in the refrigerator.
- Combine 1 cup chicken broth and quinoa in a small pan. Bring to a boil. Reduce heat, cover, and simmer until chicken broth is absorbed, about 15 minutes. Remove from heat.
- Heat olive oil in a large skillet over medium heat. Cook and stir sweet onion until softened, about 5 minutes. Add chicken; cook and stir until no longer pink, 6 to 8 minutes. Stir in cooked quinoa, remaining 1 cup chicken broth, black beans, prepared salsa, chili powder, and garlic. Simmer over low heat for 10 minutes.
- Remove skillet from heat. Squeeze lime juice all over. Divide among serving bowls. Top each serving with homemade salsa and 1 avocado half. Season with salt and pepper.
Nutrition Facts : Calories 596.9 calories, Carbohydrate 55.2 g, Cholesterol 68.9 mg, Fat 25.8 g, Fiber 19.9 g, Protein 41.1 g, SaturatedFat 3.9 g, Sodium 1547.4 mg, Sugar 7.6 g
SKILLET CHICKEN AND QUINOA WITH FRESH SALSA
A filling and fresh dish. Topping with the homemade salsa is a must!
Provided by Chef V
Categories Chicken Recipes
Time 1h1m
Yield 4
Number Of Ingredients 17
Steps:
- Mix tomatoes, red onion, cilantro, jalapeno pepper, and juice of 1/2 lime together in a bowl. Cover and place in the refrigerator.
- Combine 1 cup chicken broth and quinoa in a small pan. Bring to a boil. Reduce heat, cover, and simmer until chicken broth is absorbed, about 15 minutes. Remove from heat.
- Heat olive oil in a large skillet over medium heat. Cook and stir sweet onion until softened, about 5 minutes. Add chicken; cook and stir until no longer pink, 6 to 8 minutes. Stir in cooked quinoa, remaining 1 cup chicken broth, black beans, prepared salsa, chili powder, and garlic. Simmer over low heat for 10 minutes.
- Remove skillet from heat. Squeeze lime juice all over. Divide among serving bowls. Top each serving with homemade salsa and 1 avocado half. Season with salt and pepper.
Nutrition Facts : Calories 596.9 calories, Carbohydrate 55.2 g, Cholesterol 68.9 mg, Fat 25.8 g, Fiber 19.9 g, Protein 41.1 g, SaturatedFat 3.9 g, Sodium 1547.4 mg, Sugar 7.6 g
Tips:
- For the best flavor, use fresh, ripe tomatoes in your salsa. If fresh tomatoes are not available, you can use canned tomatoes, but be sure to drain them well and rinse them before using.
- If you don't have a food processor, you can chop the tomatoes, onion, and cilantro by hand. Just be sure to chop them finely so that they blend well with the other ingredients.
- If you like your salsa spicy, add a jalapeño pepper to the mix. Just be sure to remove the seeds and ribs before chopping, so that the salsa is not too hot.
- You can adjust the amount of lime juice in the salsa to taste. If you like a tangy salsa, add more lime juice. If you prefer a milder salsa, add less lime juice.
- Serve the salsa immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Skillet chicken and quinoa with fresh salsa is a flavorful and healthy one-pot meal that is perfect for a busy weeknight. The chicken is juicy and tender, the quinoa is fluffy and flavorful, and the salsa is refreshing and tangy. This dish is sure to be a hit with the whole family.
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