Healthy Recipes | One-Pot Chili Lime Chicken & Quinoa

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This One Pot Chili Lime Chicken with Quinoa recipe is a healthy, delicious weeknight dinner with almost no clean-up. Bliss!

I’ll be honest – my motivation level for cooking this past week could rival that of a sloth’s. And that’s being unfair to the sloth! Really, I have no excuse. We just went on a five-day vacation and I didn’t have to cook once, my husband always pushes me out of the kitchen after dinner so he and the boys can wash and dry the dishes (hallelujah!) and spring produce abounds at the markets, providing inspiration at every turn.

But let’s get real – when you cook and develop recipes for a living (and even if you don’t), there are days when popping open a can of soup or whipping up a batch of scrambled eggs sounds just about right.

Whether it’s a side or a main ingredient, a zesty rice is an important part of any Mexican meal. As usual, quinoa is an excellent substitute for your favorite spicy rice mixes. I’ve started whipping up an easy and tasty batch of this Mexican quinoa with every meal that would usually send me reaching for a box of pre-packaged Spanish rice. Not only do I get to swap rice for all the health benefits of quinoa, but I can also cut back on tons of added sodium. It’s a win-win!

One-Pot Chili Lime Chicken & Quinoa

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 Servings
Calories: 375.2kcal

Ingredients:

  • 3/4 cup dry quinoa
  • 8 ounces green beans trimmed & cut in half
  • 3/4 cup chopped tomato
  • 1 3/4 cup chicken broth
  • 3 tablespoons minced cilantro
  • 1/2 teaspoon lime zest
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon ground pepper divided
  • 1/2 yellow onion diced
  • 3 garlic cloves minced
  • 1 pound chicken tenders
  • 3 teaspoons olive oil divided
  • juice of 1 lime divided
  • 2 teaspoons chili powder divided
  • 1 teaspoon ground cumin divided

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Instructions:

  1. First, In a medium bowl, toss together the chicken tenders, 2 teaspoons olive oil, juice of ½ lime, 1 teaspoon chili powder, ½ teaspoon ground cumin, lime zest, ¼ teaspoon salt and ¼ teaspoon ground pepper. Marinate for 15 minutes.
  2. Second, Heat a large nonstick skillet (I use my Everyday Pan) over medium-high heat. Add the marinated chicken tenders. Cook for 1 minute on each side. Transfer to a plate.
  3. Next, Reduce the heat to medium and heat the remaining 1 teaspoon olive oil. Add the onion and cook until tender, about 4 minutes. Stir in the garlic, 1 teaspoon chili powder, ½ teaspoon ground cumin, ¼ teaspoon salt and ¼ teaspoon ground pepper. Cook for 30 seconds.
  4. Stir in the quinoa, green beans, tomato and chicken broth.
  5. Bring the mixture to a boil, cover and simmer for 15 minutes. Nestle the chicken tenders into the quinoa mixture and pour in any accumulated juices. Re-cover the skillet and continue to simmer until the chicken is cooked through and the quinoa is cooked, about 15 minutes.
  6. Squeeze the remaining ½ lime over the mixture, garnish with cilantro and serve.



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