This one pan chicken and quinoa recipe is a dinner that checks all the boxes: quick, easy, and packed with protein. Honestly, it’s the kind of meal that makes you look like you put in way more effort than you actually did. So, what’s the secret? Those bold spices. The chili powder and cayenne bring just the right amount of heat- enough to wake up your taste buds without setting off alarms- while the creamy avocado and tangy sour cream swoop in to cool things down.
And of course, if you’re more of a “mild salsa” kind of person, feel free to dial back the spice. That’s the beauty of this dish- it’s totally customizable, no matter how fiery (or not) you like your food.
Ingredients
- 2 lb. (about 6) boneless, skinless chicken thighs
- 1 tsp. chili powder
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 2 small yellow onions, chopped
- 1 poblano pepper, seeded and chopped
- 3 cloves garlic, minced
- 1 Tbsp. tomato paste
- 1 cup low-sodium chicken broth
- 14-oz. can fire-roasted diced tomatoes
- 14-oz. can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup dry quinoa
- 2 tsp. cumin
- 1 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- Juice of 1 lime
- 1/4 cup freshly chopped cilantro
- 1 avocado, sliced, for serving
- Sour cream, for serving
- Lime wedges, for serving
Directions
Step 1
Let’s start with the star of the show-chicken thighs! Season them generously with chili powder, salt, and pepper so every bite packs flavor.
Step 2
Then, heat a splash of oil in a large skillet over medium-high heat. Sear the chicken until it’s beautifully golden on both sides, about 4 minutes per side. Once it’s looking gorgeous, transfer it to a plate and let it rest for now.
Step 3
After that, turn the heat down to medium and toss in the onion and poblano pepper. Cook until they’re soft and sweet, about 5 minutes. Then add garlic for a quick minute until fragrant. Stir in the tomato paste, making sure all those veggies get nicely coated in that rich, concentrated flavor.
Step 4
At this time, you can move onto the fun part. Pour in the broth and scrape up all those tasty bits stuck to the bottom of the pan (flavor jackpot!) Add the tomatoes, beans, corn, and quinoa, then sprinkle in cumin, oregano, and cayenne. Season with salt and pepper, and nestle the chicken thighs back into the skillet. Bring everything to a boil, then lower the heat, cover, and let it cook for 20 minutes. After that, remove the lid and cook uncovered for another 10–15 minutes, until the quinoa is tender and the chicken is cooked through.
Step 5
Once that’s done, remove the chicken one more time and stir in fresh cilantro and a squeeze of lime juice. In truth, the brightness here really wakes up the whole dish.
Step 6
Finally, it’s time to serve everything and eat! Plate the quinoa with the chicken and top with creamy avocado, a dollop of sour cream, and extra lime wedges for that finishing touch. Without a doubt, your dinner just went from zero to “wow” in no time.
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