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Quinoa & Chicken Enchilada Skillet

Three Stars Guiding Stars
  • Servings:

    4 (393 g) as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    25 minutes


If you're looking for a flavorful dinner that can be on the table in 45 minutes, look no further. You'll love every bite of this delicious, hassle-free meal.
1 Tbsp. olive oil
3 skinless, boneless chicken breasts, sliced
3/4 cup quinoa
1 cup low-sodium enchilada sauce
1/2 cup water
1 bell pepper, sliced
1/2 tsp. garlic powder
1/2 tsp. cumin
1 cup no-salt-added black beans, rinsed
1 lime, zested and juiced
1 avocado
1/3 cup fresh cilantro
1/2 unsweetened almond milk
1/4 t. salt
Quinoa & Chicken Enchilada Skillet


1. Heat oil in large cast iron skillet over medium-high heat. Add chicken and sear on both sides, about 1 minute per side.
2. Add quinoa, enchilada sauce, water, pepper, garlic powder and cumin.
3. Bring the mixture to a simmer. Cover and cook until most of the liquid is gone and the quinoa is soft (about 12 minutes). Stir in black beans and zest.
4. While quinoa is cooking, place lime juice, avocado, cilantro, almond milk and salt in a blender or food processor. Blend until well combined.
5. Serve hot, topped with the avocado sauce.


Nutritional Facts
Servings 4 (393 g)
Base Nutrients
Calories 566 kcal (28%)
Calories from Fat 147 kcal (0%)
Total Fat 16 g (25%)
Saturated Fat 3 g (13%)
Cholesterol 65 mg (22%)
Sodium 740 mg (31%)
Total Carbohydrates 68 g (23%)
Dietary Fiber 16 g (64%)
Protein 39 g (66%)
Vitamin A n/a
Vitamin C 33 mg (36%)
Calcium 168 mg (13%)
Iron 6 mg (32%)