Southwestern Chicken and Quinoa Recipe - Delicious Little Bites (2024)

Filling and flavorful, Southwestern Chicken and Quinoa is a 30-minute meal that’s family-friendly. It’s perfect for busy weeknights as well as meal prep.

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Southwestern flavors are always so delicious. Some tasty ways to enjoy these flavors are in Southwestern Chicken Salad and Southwestern Chicken Pita Pockets.

While those recipes are especially great for lunch, this recipe for Southwestern Chicken and Quinoa is a better option for dinner.

Made with a mild, but incredibly flavorful spice mixture, this dish is absolutely amazing. Chicken, black beans, corn, and red pepper sit atop fluffy quinoa. Garnish with avocado, lime, and cilantro to round out the dish and dinner is served!

Why This Recipe Works

This is a very simple, straightforward recipe to make. It’s especially great for busy weeknights when time to cook a homemade meal may be limited.

You can also use this recipe for weekly meal prep. It keeps well in the refrigerator for up to 4 days.

This recipe is also naturally gluten free.

How to Make Southwestern Chicken and Quinoa

What You Need to Make This Recipe

To make this recipe you will need quinoa, chicken, black beans, corn, a red pepper, chili powder, paprika, cumin, cilantro, an avocado, a lime, olive oil, salt, and pepper.

Prep!

Open and drain the cans of black beans and corn. Dice the red pepper, cut the chicken into bite-size pieces, and roughly chop the cilantro.

Tip: wait to dice the avocado until you are ready to serve to prevent any browning.

Create!

Place the quinoa, water, and 1 teaspoon salt, in a medium pot and bring to a boil.

Lower the heat and simmer until the water has evaporated and the quinoa is tender with the germ visible, about 15 minutes. Fluff.

Meanwhile, combine the chili powder, paprika, cumin, salt, and pepper. Mix well.

In a large skillet over medium-high heat, add the olive oil and chicken. Season with half of the spice mixture.

Cook until the chicken is done through and no longer pink in the center, about 5-7 minutes. Remove from the pan and set aside.

In the same skillet (no need to clean it out), add a drizzle of olive oil and the red pepper.

Cook for 3-4 minutes until tender, then stir in the black beans, corn, and remaining spice mixture.

Cook for another 2-3 minutes or until heated through.

Add the chicken back to the skillet and heat to warm, about 1-2 minutes.

Present!

To serve, divide the quinoa among 4 plates or bowls.

Top with the chicken mixture, and garnish with diced avocado, slices of lime, and the chopped cilantro.

Tips and Techniques

• Wait until you are ready to serve before dicing the avocado, to help prevent browning.
• You can substitute frozen corn. You may need to cook it a minute or so longer.
• Store leftovers in air-tight containers in the refrigerator. Use within 3-4 days.

FAQ’s

• How do you season Southwestern Chicken? You can use a combination of spices to give a delicious southwestern taste to your chicken. Chili powder, paprika, and cumin are popular choices. You can also add garlic powder, coriander, and/or oregano.

More Chicken Dinner Recipes to Try

Chicken Fajita Bowls with Cauliflower Rice is another flavorful, seasoned chicken recipe that is must try! It’s a low carb recipe as written, but you can swap in rice if you prefer.

Other chicken dinner recipes you may like areCreamy Lemon Chicken and Rice andVadouvan Curry Chicken

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This recipe was originally published on February 21, 2018. It was updated with an improved recipe, new images, tips, techniques, and FAQ’s in February 2020.