Mexican Quinoa Skillet with Chicken with Homemade Lavash Chips

This year cinco de mayo falls on a weekday during a time when we can't just go out to our favorite Mexican restaurant for some chips and guac and a skinny margarita (can you tell I'm missing that) but what we can do is bring those flavors right to our stove top! I'm sharing this recipe because it is easy, healthy, inexpensive, quick to make and can be made entirely from pantry or frozen ingredients!

This recipe is made entirely in one pan and comes together in just 20 minutes.

I love using quinoa to soak up all the delicious spices and flavors and bind everything together. You can use fresh or frozen chopped veggies, whatever you have on hand!

I served this alongside some homemade lavash chips.

They are so easy to whip up and super low in calorie, which just means I can have twice the amount to ensure there's enough for every bite!


I used chicken in this meal but you could definitely substitute that for ground beef, ground turkey or even shrimp! That's why this recipe is so great, it is super versatile, just toss in whatever you have with the yummy spices, close the lid and let all those delicious flavors absorb. I mean what's better than an easy dinner that only requires dirtying one dish?

To answer my own question- a meal you can leave alone for 10 minutes to go make yourself a margarita, aka still this one!

Mexican Quinoa Skillet with Chicken with Homemade Lavash Chips

4 servings | 20 minutes


Ingredients:

  • 1 cup quinoa

  • 2 ears fresh corn on the cob or 200g fresh/frozen corn

  • 1 15 oz can black beans, drained and rinsed

  • 200g bell peppers, diced

  • 100g onion, diced

  • 1 tsp chili powder

  • 1 tsp cumin

  • 2 cloves garlic, minced

  • 1 15 oz can diced tomatoes, no salt added

  • 1 cup water

  • 12-16 oz raw chicken breast, diced

  • 1 tsp olive oil

  • 2 lavash wraps or chips of choice

  • 1/2 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp salt

  • 2 tbsp cilantro, chopped, for serving

  • 1 lime, sliced, for serving

  • 2 oz cojita or feta cheese, for serving

  • Plain greek yogurt or fat free sour cream, for serving


Directions:

  1. If making lavash chips, preheat oven to 375F.

  2. Heat a large sauté pan over medium heat with olive oil.

  3. Add diced chicken and cook until cooked through.

  4. Remove chicken from the pan and add diced veggies.

  5. Return the chicken to the pan and stir in garlic, spices and quinoa and toast for a minute.

  6. Stir in diced tomatoes, water, corn and black beans. Bring the mixture to a boil, cover and turn down to low. Allow it to boil for 15 minutes or until the liquid has been absorbed and the quinoa has softened.

  7. While the mixture is cooking, cut the lavash wrap into triangle, chip sized pieces. Arrange on a baking sheet in a single layer. Spray with nonstick olive oil spray and season with salt, cumin and chili powder. Flip the chips and repeat for the other side.

  8. Place the chips in the oven and bake for 10-12 minutes, turning halfway through. Chips are done when they are brown and crispy.

  9. Top the mixture with a squeeze of lime, fresh cilantro and a crumble of cheese.

  10. Serve warm topped with whichever additional toppings you like. I love a dollop of plain greek yogurt on mine.


 

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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