Skinny Mexican-Style Chicken and Quinoa Skillet

This one-pan wonder is not only yummy, it’s simple to make,  super healthy,  gluten-free, and dairy-free. Plus it’s very versatile. My favorite way to serve this recipe is to create a bowl and add lots of toppings. I’ve included optional toppings in the ingredients. Each serving has 216 calories and 3 grams of fat.
Skinny Mexican-Style Chicken and Quinoa Skillet

Helpful Tips About this Recipe

Makes 7 cups total. Each serving, 1 cup
 
Food Facts
Quinoa, pronounced keen-wah, is a tiny, round, nutritious grain. Over 5,000 years ago, high in the Andes Mountains, the Incas began to cultivate quinoa as one of their staple crops, believing that it gave power and stamina to their warriors. Quinoa was also used in their ceremonial rituals.

Healthy Benefits

Quinoa is high in protein, and a good source of fiber, iron, magnesium and potassium. Quinoa is low in gluten, so it’s a suitable grain for those with celiac disease who can’t tolerate wheat, barley, rye and many other grains.

Prep Tips
Quinoa is very easy to cook. Be sure to rinse it very well, otherwise, the saponin coating on the seeds can give you a tummy ache.

Serving TipsMexican bowl
In addition to creating a Mexican bowl, this recipe works great to top a taco salad, stuff a baked potato, nachos, or tacos.

WW Freestyle SmartPoints
3 Blue
WW SmartPoints 5-Green
WW Points Plus 5
 
SKINNY FACTS: for 1 cup
216 calories, 3g fat, 0g sat. fat, 18mg chol, 15g prot. 34g carbs, 6g fiber, 774mg sod, 4g sugar
FACTS: for Freestyle SmartPoints
91 calories, 0g sat. fat, 3g protein, 2g sugar

 

Skinny Mexican-Style Chicken and Quinoa Skillet

Skinny Mexican-Style Chicken and Quinoa Skillet

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Mexican
Servings 7
Calories 216 kcal

Ingredients
  

Ingredients for Skillet:

  • 1 cup onions, diced
  • 1 cup red bell pepper, diced
  • 1 cup yellow bell pepper, diced
  • 1 cup dry quinoa, rinsed and drained
  • 1 (14.5 oz.) can reduced-sodium chicken broth
  • 1 (15 oz.) can fire-roasted diced tomatoes or regular canned tomatoes
  • 1 (1 oz.) package taco seasoning
  • 1 (15 oz.) can black beans, drained and rinsed
  • cups cooked chicken, diced

Ingredients for Topping a Bowl: (Optional)

  • Chopped romaine lettuce
  • Chopped tomatoes
  • Chopped cilantro
  • Light cheese
  • Avocado slices
  • Skinny Ranch Dressing or non-fat plain Greek yogurt
  • Salsa

Instructions
 

  • In a medium microwave-safe bowl, add onions and red/yellow peppers. Cook for 4-5 minutes, to soften.
  • In a large nonstick pan add onions/peppers, quinoa, chicken broth, tomatoes, and taco seasoning. Mix well to combine. Bring to a boil. Reduce heat, cover, and simmer until the liquid is absorbed and the quinoa is cooked about 15 minutes.
  • Stir in black beans and chicken. Cook an additional 5 minutes.

Nutrition

Serving: 1cupCalories: 216kcalCarbohydrates: 34gProtein: 15gFat: 3gCholesterol: 18mgSodium: 774mgFiber: 6gSugar: 4gBlue Smart Points: 3Green Smart Points: 5Plus Points: 5
Tried this recipe?Let me know how it was!

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