One-Pot Southwest Sweet-Potato Quinoa with Chicken
This healthy one-pot dinner is sure to become a family favorite! A healthy, hearty dish with a southwest flare. Make sure to keep this recipe handy!
Directions
1. Heat the olive oil in large skillet over medium heat. Add the sweet potato and sauté for 5 minutes.
2. Add the onion and sauté another 3-4 minutes until the onion is softened.
3. Add the garlic, red and green bell peppers, and southwest seasoning mixture. Sauté for 3 minutes.
4. Add the quinoa, diced tomatoes, Rotel, black beans, green chilies and chicken broth. Stir to combine.
5. Bring to a boil over high heat.
6. Reduce heat to medium-low. Cover and cook for 15 minutes, stirring occasionally.
7. Stir in the shredded chicken and let cook another 10-15 minutes, stirring occasionally until the quinoa has absorbed most of the liquid.
8. Remove from heat and stir in the cilantro and lime juice.
9. Sprinkle with cotija cheese and extra cilantro for garnish.
One-Pot Southwest Sweet Potato Quinoa With Chicken
ingredients:
- 2 tablespoons olive oil
- 1 sweet potato, peeled and chopped into ½" pieces
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 2 tablespoons southwest seasoning
- 1 cup uncooked quinoa, pre-rinsed
- 1 can fire roasted tomatoes, diced (14.5 oz)
- 1 can Rotel (10 oz)
- 1 can green chilis, diced (4oz)
- 1 can black beans, rinsed (15 oz)
- 1½ cups chicken broth
- 1 1/2 cups shredded chicken
- 1/2 cup lime juice
- 1/4 cup fresh chopped cilantro
- 1/2 cup cotija cheese, crumbled
- 1 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
instructions:
How to cook One-Pot Southwest Sweet Potato Quinoa With Chicken
- Heat the olive oil in large skillet over medium heat. Add the sweet potato and sauté for 5 minutes.
- Add the onion and sauté another 3-4 minutes until the onion is softened.
- Add the garlic, red and green bell peppers, and southwest seasoning mixture. Sauté for 3 minutes.
- Add the quinoa, diced tomatoes, Rotel, black beans, green chilies and chicken broth. Stir to combine.
- Bring to a boil over high heat.
- Reduce heat to medium-low. Cover and cook for 15 minutes, stirring occasionally.
- Stir in the shredded chicken and let cook another 10-15 minutes, stirring occasionally until the quinoa has absorbed most of the liquid.
- Remove from heat and stir in the cilantro and lime juice.
- Sprinkle with cotija cheese and extra cilantro for garnish.
NOTES:
Calories
407Fat (grams)
9Sat. Fat (grams)
1.6Carbs (grams)
55.4Fiber (grams)
8.2