One-Pot Southwest Sweet Potato Quinoa With Chicken | Baking With Josh & Ange

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu reduces calories while providing protein, and chickpeas are more affordable.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro offers a nutty flavor and is often less expensive than quinoa.

Turn on the oven to medium-high heat.

Pour 2 tablespoons of olive oil into a Dutch oven.

Add the chopped sweet potato and sauté for about 5 minutes until they start to cook.

Add the chopped yellow onion and sauté for about 3-4 minutes until soft.

Add 2 cloves of minced garlic, chopped red bell pepper, chopped green bell pepper, and 2 tablespoons of Southwest seasoning; sauté for another 3 minutes.

Add 1 cup of pre-rinsed quinoa, 1 can of diced fire roasted tomatoes, 1 can of Rotel, 1 can of rinsed black beans, and 1 can of diced green chilies to the pot.

Pour in 1 and a half cups of chicken broth and stir everything together until well incorporated.

Turn the heat up to high and let the mixture come to a boil.

Once boiling, reduce the heat to medium-low, cover, and let it simmer for about 15 minutes.

After 15 minutes, stir in 1 and a half cups of shredded chicken and let it cook for another 10-15 minutes, stirring occasionally until the quinoa has absorbed most of the liquid.

Remove the pot from heat and stir in 1/4 cup of chopped cilantro and 1/2 cup of lime juice.

Garnish with crumbled queso cheese and additional cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens