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A cast iron skillet filled with baked casserole topped with melted cheese, black beans, corn, and chopped green onions, with a bowl of salsa on the side.

One-Pot Southwestern Chicken and Quinoa Skillet

Sarah Remmer, RD
One-pan meals are a mom's best friend. This Southwestern skillet will soon become yours.
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Prep Time 10 minutes
Cook Time 40 minutes
Additional time 5 minutes
Total Time 55 minutes
Course Dinner
Cuisine American

Ingredients
  

  • 1 cups chicken cooked and shredded
  • 1 can black beans, rinsed
  • 1 can corn, rinsed
  • 1 tsp garlic, minced
  • 1 cup rinsed quinoa
  • 1 cup salsa
  • 2 cups low-sodium chicken broth
  • 1 tbsp favourite Mexican/ Southwestern spice
  • 2 cups shredded cheese
  • 1/3 cup diced green onion

Instructions
 

  • Heat a large skillet over medium heat. Add oil and heat for about 10 seconds before adding the chicken, back beans, corn, quinoa, salsa, spices, and chicken broth.
  • Stir well, cover and bring to a full boil. Once it has reached a boil, remove lid and stir.
  • Place the lid back on and reduce heat to a simmer (medium-low) for approximately 30 minutes, or until the quinoa is tender and most of the liquid is absorbed.
  • Remove lid, give it a gentle stir and sprinkled shredded cheese and green onion on top. Allow cheese to melt before serving. Add guacamole, extra salsa and/or sour cream and serve with a salad or raw veggies and dip!
Keyword one pot meal, skillet
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