One-Pan Chicken Enchilada Bowl
This easy one-pan chicken enchilada bowl is the perfect weeknight meal to make in a large skillet.
Servings 4
Equipment
- 1 Large Skillet
Ingredients
- 1 tablespoon olive oil
- 1 lb. chicken tenderloins
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 1 cup uncooked quinoa rinsed
- 2 cups water or chicken broth
- 15 oz can black beans drained and rinsed
- 1 zucchini diced
- 1 red bell pepper diced
- 10 oz enchilada sauce
- 1 ½ cups shredded Mexican cheese blend
- Optional toppings: chopped cilantro sliced jalapeños, sour cream, diced avocado
Instructions
- Heat olive oil in a large, oven-safe skillet over medium heat. Season chicken tenderloins with chili powder, cumin, salt, and pepper. Cook for 2-3 minutes per side, until lightly browned. Remove chicken from the skillet and set aside.
- In the same skillet, add the quinoa and water or broth. Stir to combine and turn heat on high. Stir frequently until water is absorbed and quinoa is cooked (about 5 minutes)
- Turn heat to medium and add bell pepper, zucchini and enchilada sauce and stir for 4-5 minutes to cook vegetables.
- Cut cooked chicken into 1 inch pieces and nestle into the quinoa. Stir in drained black beans.
- Sprinkle the shredded Mexican cheese evenly over the top and broil in the oven for 3-5 minutes or until cheese is melted.
- Garnish with optional toppings like cilantro, jalapeños, sour cream, or diced avocado.