Chipotle Chicken & Black Bean Skillet with Cilantro Lime Quinoa

A vibrant and hearty skillet featuring tender chicken, black beans, corn, and bell peppers in a smoky chipotle sauce, served alongside fluffy cilantro-lime quinoa for a complete and satisfying meal.

• Prep: 25 min
• Cook: 40 min
• Total: 1 hr 5 min
• Servings: 8
• Cuisine: Latin
• Difficulty: Medium
• Cost: $3.29/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Fat
• Low-Sugar

Tags

• sauté
• comfort food
• healthy
• spicy
• savory
• one-pot

Ingredients

• 1.5 pound chicken breast (boneless, skinless, diced into 1-inch pieces)
• 2 tablespoon olive oil
• 1 yellow onion (large, diced)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 4 clove garlic (minced)
• 1.5 tablespoon chipotle chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 can black beans (15-ounce, rinsed and drained)
• 1 cup frozen corn
• 2 cup low-sodium chicken broth
• 2 cup quinoa (dry)
• 2 limes (juiced)
• 0.5 bunch fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced chicken breast and cook for 6 to 8 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.
2. Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 5 to 7 minutes until the vegetables begin to soften.
3. Stir in the minced garlic, chipotle chili powder, ground cumin, smoked paprika, dried oregano, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Cook for 1 minute until fragrant.
4. Return the cooked chicken to the skillet. Add the rinsed and drained black beans, frozen corn, and low-sodium chicken broth. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 10 to 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. While the skillet simmers, prepare the quinoa. In a medium saucepan, combine the dry quinoa with 4 cups of water or additional low-sodium chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
6. To the cooked quinoa, stir in the juice of 1 lime, and 1/4 bunch of the chopped fresh cilantro, and the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
7. To the chicken and black bean skillet, stir in the juice of the remaining 1 lime and the remaining 1/4 bunch of chopped fresh cilantro.
8. Serve the chipotle chicken and black bean mixture over the cilantro lime quinoa.

Notes

This dish reheats beautifully for lunch or dinner throughout the week. Store individual portions in airtight containers in the refrigerator for up to 4 days.

Nutrition (per serving)

• Calories: 463
• Protein: 32.9 g
• Carbohydrates: 61.9 g
• Fat: 9.2 g
• Fiber: 10.7 g
• Sodium: 848 mg
• Saturated Fat: 1 g
• Sugar: 8.8 g
• Cholesterol: 60 mg