We are trying to eat healthier, but we still want flavorful, so I came up with this recipe. My family loves it! Great served with chips, stuffed in half a zucchini (and baked), in a tortilla, or just by itself!

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.

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  • Mix chicken, garlic powder, and cayenne pepper together in a bowl.

  • Heat 1 teaspoon olive oil in a large skillet over medium heat. Cook and stir chicken mixture in hot oil until chicken is cooked through, 5 to 10 minutes. Drain and discard grease. Transfer chicken mixture to a bowl.

  • Heat remaining 1 teaspoon olive oil in the same skillet over medium-high heat. Cook and stir zucchini in hot oil until softened, about 4 minutes. Add cooked quinoa, chicken mixture, corn, black beans, tomatoes, and salsa to skillet; cook, stirring, until heated through and flavors have combined, 5 to 10 minutes. Sprinkle cheese over the top. Cover skillet and cook until cheese melts, 1 to 2 minutes.

Nutrition Facts

566 calories; protein 45.9g 92% DV; carbohydrates 62.1g 20% DV; fat 17g 26% DV; cholesterol 94.7mg 32% DV; sodium 2016.5mg 81% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2014
This recipe is fantastic! Easy to make and delicious. It's a nice spin on regular salsa chili (using ground chicken and adding the quinoa). I added a bit more salsa because I wanted to finish up the jar. Finely chopped the zucchini so I could "sneak" it in. Thanks for sharing this yummy (can be one pot) meal. Read More
(6)

Most helpful critical review

Rating: 3 stars
10/17/2014
This is a pretty good recipe. I made a few changes. I added 1/2 onion about a 1/4 tsp. of cumin salt to taste and cilantro as a garnish. Read More
(2)
27 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/23/2014
This recipe is fantastic! Easy to make and delicious. It's a nice spin on regular salsa chili (using ground chicken and adding the quinoa). I added a bit more salsa because I wanted to finish up the jar. Finely chopped the zucchini so I could "sneak" it in. Thanks for sharing this yummy (can be one pot) meal. Read More
(6)
Rating: 5 stars
01/08/2014
My favorite part about this meal is that it looks the same going in as it does going out. Read More
(6)
Rating: 5 stars
02/28/2014
Didn't have zucchini or corn substituted mixed vegetables. I also doubled the chicken and added cream of chicken soup. My 3 kids who can be very picky LOVED it!! Read More
(2)
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Rating: 3 stars
10/17/2014
This is a pretty good recipe. I made a few changes. I added 1/2 onion about a 1/4 tsp. of cumin salt to taste and cilantro as a garnish. Read More
(2)
Rating: 5 stars
06/12/2014
I tried this recipe with all the ingredients except the corn. I did add sea salt as well and it turned out very well! My husband who is ultra picky actually said it was good and he never says that! Two thumbs up! Read More
(1)
Rating: 5 stars
04/07/2014
Didn't know what to expect but everyone loved this one! I didn't have salsa but I did include a little extra tomato and chicken broth.:) Read More
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Rating: 5 stars
01/09/2016
This can easily be vegetarian by using vegetable stock increasing the quinoa and zucchini. Delicious! Read More
Rating: 5 stars
06/28/2019
This was tasty! Only changes I made were: finely diced chicken breast added 1/2 tsp cumin and 1/4 chopped onion. Read More
Rating: 5 stars
06/05/2014
This was delicious! The leftovers are even better and even good cold! Read More