One-Pan Chicken and Quinoa

Source

Prep Time	Cook Time	Total Time	Servings
		1 hour

Ingredients

• 2 pounds (about 6) boneless, skinless chicken thighs
• 1 teaspoon chili powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 poblano pepper, seeded and chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup low-sodium chicken broth
• 1 (14-ounce) can fire-roasted diced tomatoes
• 1 (14-ounce) can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 cup dry quinoa
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• Juice of 1 lime
• ¼ cup freshly chopped cilantro
• 1 avocado, sliced, for serving
• Sour cream, for serving
• Lime wedges, for serving

Instructions

1. Season chicken thighs all over with chili powder, salt, and pepper.
2. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 4 minutes per side. Remove from skillet and set aside.
3. Reduce heat to medium and add onion and poblano pepper. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant. Stir in tomato paste to coat the vegetables.
4. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Add diced tomatoes, black beans, corn, and quinoa. Stir in cumin, oregano, and cayenne; season with salt and pepper.
5. Return the chicken thighs to the skillet. Bring to a boil, then reduce heat, cover, and cook for 20 minutes. Remove lid and continue cooking uncovered until quinoa is tender and chicken is cooked through, 10–15 minutes more.
6. Remove chicken from skillet, then stir in cilantro and lime juice.
7. Serve quinoa with chicken, avocado, sour cream, and lime wedges.