Go Back
–+ servings
Close-up of a baked chicken and quinoa casserole topped with melted cheese, tomatoes, and green onions, a perfect Healthy Comfort Food for Dinner.

Quick Chicken and Quinoa Skillet

This recipe provides a fast and nutritious dinner using cooked chicken and quinoa. It is a simple, one-pan meal suitable for weeknight preparation.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked chicken, shredded or chopped
  • 3/4 cup quinoa uncooked
  • 1/2 large onion, roughly chopped
  • 1 large red or yellow bell pepper, roughly chopped
  • 1 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 15 oz jar red enchilada sauce
  • 3/4 cup shredded Mexican blend cheese optional
Optional Toppings
  • 1 diced tomatoes
  • 1 sliced green onions
  • 1 avocado or chopped cilantro

Equipment

  • Large skillet

Method
 

  1. Cook the quinoa according to package directions. Set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper. Cook for 5 to 7 minutes until the vegetables soften.
  3. Stir in the sea salt, ground cumin, and chili powder. Cook for 1 minute until fragrant.
  4. Add the cooked chicken and the cooked quinoa to the skillet. Stir to combine with the spices.
  5. Pour in the enchilada sauce and stir everything together. Bring the mixture to a simmer.
  6. If using cheese, sprinkle the shredded cheese over the top of the skillet mixture. Cover the skillet and cook for 2 to 3 minutes, or until the cheese melts.
  7. Serve the chicken and quinoa mixture hot, topped with your choice of diced tomatoes, green onions, avocado, or cilantro.

Notes

If you do not have pre-cooked chicken, you can cook raw chicken breast or thighs in the skillet first, shred or chop them, and then proceed with the recipe.

Tried this recipe?

Let us know how it was!