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Spicy Chicken Quinoa

Spicy Chicken Quinoa

Newfun4me

"We are trying to eat healthier, but we still want flavorful, so I came up with this recipe. My family loves it! Great served with chips, stuffed in half a zucchini (and baked), in a tortilla, or just by itself!"
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Ingredients

45 m servings 566 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 62.1g
  • 20%
  • Protein:
  • 45.9 g
  • 92%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 2017 mg
  • 81%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
  2. Mix chicken, garlic powder, and cayenne pepper together in a bowl.
  3. Heat 1 teaspoon olive oil in a large skillet over medium heat. Cook and stir chicken mixture in hot oil until chicken is cooked through, 5 to 10 minutes. Drain and discard grease. Transfer chicken mixture to a bowl.
  4. Heat remaining 1 teaspoon olive oil in the same skillet over medium-high heat. Cook and stir zucchini in hot oil until softened, about 4 minutes. Add cooked quinoa, chicken mixture, corn, black beans, tomatoes, and salsa to skillet; cook, stirring, until heated through and flavors have combined, 5 to 10 minutes. Sprinkle cheese over the top. Cover skillet and cook until cheese melts, 1 to 2 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 16
  1. 22 Ratings

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Most helpful positive review

This recipe is fantastic! Easy to make and delicious. It's a nice spin on regular salsa chili (using ground chicken and adding the quinoa). I added a bit more salsa because I wanted to finish...

Most helpful critical review

This is a pretty good recipe. I made a few changes. I added 1/2 onion, about a 1/4 tsp. of cumin, salt to taste and cilantro as a garnish.

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This recipe is fantastic! Easy to make and delicious. It's a nice spin on regular salsa chili (using ground chicken and adding the quinoa). I added a bit more salsa because I wanted to finish...

My favorite part about this meal is that it looks the same going in as it does going out.

This is a pretty good recipe. I made a few changes. I added 1/2 onion, about a 1/4 tsp. of cumin, salt to taste and cilantro as a garnish.

Didn't have zucchini or corn, substituted mixed vegetables. I also doubled the chicken and added cream of chicken soup. My 3 kids who can be very picky LOVED it!!

I tried this recipe with all the ingredients except the corn. I did add sea salt as well and it turned out very well! My husband who is ultra picky actually said it was good and he never says ...

Quick and easy recipe that is husband approved! I used hot salsa to give it some extra kick and regular cheese since that is what I had on hand.

This is delicious! My whole family loves it! I doubled the recipe except I still only used one can of black beans and one can of corn to decrease the carbs a bit and wow, a new love! Bring on t...

This can easily be vegetarian by using vegetable stock, increasing the quinoa and zucchini. Delicious!

Love love love this dish. So easy to re-heat - instant meal. Kids ask for it! Spice it up with sirachi - yum!

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