Published: · Modified: by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 11 Comments
Jump to Recipe Print Recipe Rate this Recipe
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.
And that's where one-pot meals come in.
Admittedly, I'm no slouch when it comes to easy clean-up meals. By my count, there are 11 one-pot recipes on my site, and I can't tell you how many times I've turned to them when I spiral into sloth mode.
They all follow a similar formula. Sear the meat (chicken, pork, etc.), saute the savories (onion, garlic, shallots, carrots, celery), then add the liquid (usually broth, sometimes crushed tomatoes) and the grain (rice, quinoa), and simmer for about 15 minutes. Nestle the meat into the grain and simmer until the meat is cooked through. Season and serve. All done in one pot (I use my favorite Everyday Pan). Easy, right?
This one-pot chili lime chicken dish was inspired by one of my favorite appetizers, Chili Lime Shrimp with Cilantro Yogurt. If you're a shrimp fan, I highly recommend whipping these up for your next party or making a double batch and serving the shrimp over rice.
Both the shrimp and the chili lime chicken are enough to shock me out of sloth mode!
Printable Recipe
One-Pot Chili Lime Chicken & Quinoa
One Pot Chili Lime Chicken with Quinoa…Healthy, delicious weeknight recipe with almost no clean-up. Bliss! 375 calories and 7 Weight Watchers Freestyle SP
5 from 2 votes
Print Pin Rate
Course: Entrees
Cuisine: Latin American
Keyword: Gluten Free, One Pot
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 Servings
Calories: 375.2kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 1 pound chicken tenders
- 3 teaspoons olive oil divided
- juice of 1 lime divided
- 2 teaspoons chili powder divided
- 1 teaspoon ground cumin divided
- ½ teaspoon lime zest
- ½ teaspoon salt divided
- ½ teaspoon ground pepper divided
- ½ yellow onion diced
- 3 garlic cloves minced
- ¾ cup dry quinoa
- 8 ounces green beans trimmed & cut in half
- ¾ cup chopped tomato
- 1 ¾ cup chicken broth
- 3 tablespoons minced cilantro
Instructions
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.
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.
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.
Stir in the quinoa, green beans, tomato and chicken broth.
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.
Squeeze the remaining ½ lime over the mixture, garnish with cilantro and serve.
Notes
Weight Watchers Points:7 (Freestyle SmartPoints), 8 (SmartPoints), 10 (Points+)
Nutrition
Serving: 2Tender + ¾ Cup Quinoa Mixture | Calories: 375.2kcal | Carbohydrates: 32.7g | Protein: 32.6g | Fat: 14g | Saturated Fat: 1.6g | Cholesterol: 65mg | Sodium: 606.3mg | Fiber: 5.3g | Sugar: 5.4g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
More Entrees
- Poached Fish in Tomato Sauce
- Roasted Vegetable Quinoa Bowl
- Baked Herb Lemon Pork Chops
- Easy Breakfast Tostadas
Reader Interactions
Comments
Shelby Randall
BOMB FOOD I’m making it for week 2 it’s heavenlyReply
Dara
Thanks for such a great review, Shelby! So glad you're enjoying the recipe.
Reply
Agness of Run Agness Run
What an appetizing recipe, Dara! So colorful and palatable!
Reply
Amy|The Cook Report
I love this idea! So simple and easy. You really can't beat a one-pot dinner 🙂Reply
Katerina @ diethood .com
I am loving all of these amazing flavors!! This is the perfect meal!!
Reply
Laura at I Heart Naptime
This looks so amazing! Perfect for dinner - and really, that pan looks fantastic and versatile, too!
Reply
Patricia @ Grab a Plate
I always love your one-pot dishes, and this one is no exception! I really love the lime in this colorful dish!
Reply
Dorothy at Shockingly Delicious
Love the flavor profile of this dish! Love it even more because it is a healthy dinner option!
Reply
Mary France
yum! this looks amazing!
Reply
Brandy | Nutmeg Nanny
SO much flavor! I've got to try this out!
Reply
Meghan @ Cake 'n Knife
One pot meals are my saving grace. I can't wait to add this to my menu!
Reply
