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This easy Mexican-inspired dish is a great way to use up some leftovers in a healthy and family-friendly dinner! My Chicken Taco Quinoa Skillet comes together in just minutes, is full of protein and veggies, and is 100% kid-approved. It’s another simple weeknight meal that will soon become a family favorite!

Chicken Taco Quinoa Skillet

I love to buy a rotisserie chicken at the grocery store or cook a bunch of chicken over the weekend that I can use throughout the week. Plain cooked chicken is so versatile that I never have any trouble finishing it up within a few days. This recipe is a perfect example of how we stretch a small amount of leftover meat and turn it into a dinner for 5 (you could easily substitute turkey, shrimp, ground beef, or even extra beans to make it vegetarian)!

Chicken Taco Quinoa Skillet 13

This is also a great supper to add to your list if you have any allergies in your house. You can leave off the small amount of cheese on top to make the dish dairy-free, and just use some avocado or guacamole for that creamy touch on top. The quinoa adds a nice punch of protein and keeps the meal gluten-free as well. And who doesn’t love Mexican food, right? It’s a total kid (and husband)-pleaser!

Chicken Taco Quinoa Skillet 12

In addition to cooking my meat in advance, I also like to make a big batch of quinoa in my rice cooker (affiliate link) over the weekend. I store it in individual containers and use it for dinners like this, and also for sweeter breakfast options like my Overnight Strawberry Quinoa Parfait. If quinoa isn’t your “thing” though, you can also substitute an equal amount of rice or couscous instead.

Chicken Taco Quinoa Skillet 2

No matter how you serve it, this is one of those easy weeknight dinners that will make your life a little bit saner during the busy evening rush. Believe me…I know how hard it can be!

[Tweet “The perfect #healthy #recipe to use up leftovers! Chicken Taco Quinoa Skillet! #fitfluential #GF”]

Chicken Taco Quinoa Skillet 4

Chicken Taco Quinoa Skillet

Prep: 30 minutes
Cook: 3 minutes
Total: 33 minutes
Servings 4

Ingredients
  

  • 1 cup quinoa
  • 1 tablespoon taco seasoning
  • 1 cup corn kernels fresh or frozen is fine
  • 1 canned black beans rinsed and drained
  • 1 cup halved grape tomatoes
  • 1 cup diced cooked chicken
  • ½ cup salsa or taco sauce
  • 4 ounces grated cheddar or Mexican-blend cheese
  • Optional: diced green onion diced avocado, guacamole, sour cream

Instructions

  • Rinse and drain quinoa. Add quinoa, water (as called for on package), and taco seasoning to a large pot and cook according to package instructions.
  • In a large oven-proof skillet, stir together cooked quinoa, corn, beans, tomatoes, chicken, and salsa.
  • Sprinkle with cheese.
  • Broil entire skillet on high for about 3 minutes, or until cheese is melted.
  • Garnish with green onion, sour cream, and avocado or guacamole.
Author: The Seasoned Mom

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Aunt Bee’s Chicken Toppers

Aunt Bee's Chicken Toppers 2

Dump and Bake Italian Chicken and Rice

Italian Chicken and Rice 5

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Blair, this skillet looks amazing! I’m always looking for new ways to cook with quinoa, so I’m loving this dish. Such a great idea to add in a Mexican flavor, too. Pinned!

  2. Blair this looks so good. Normally I am not a quinoa girl, but you have me craving this for dinner tonight. Love those Mexican flavors. Yum! Pinned!

  3. Serious yumminess going on with this skillet meal!! I can never turn down Mexican food, and quinoa is truly one of the best foods ever!! Pinning & 100% making this dish! 🙂

  4. I’m going to try this without the chicken as a great vegetarian option. Maybe with some grilled red peppers to add body.

      1. That sounds like a great addition, Dani! Mushrooms are so “meaty” in texture and rich flavor, so they make a great substitute for vegetarians. If you put them in raw, they might let off more moisture when you cook them, though. Just something to think about, since I haven’t experimented with that.

    1. Hi Jacqueline! If you have a Skillet with a plastic handle, you can wrap the handle (or the non-oven-safe part) with a thick wrap of aluminum foil. Then it should be fine to go in the oven.????

  5. Wondering if you have tips on how to make this ahead. Would you still just broil for 3 minutes even if it’s been in the refrigerator?

    1. Hi, Tait! You can definitely prepare this in advance, but you’ll need more than 3 minutes under the broiler to get it warmed through if you’re pulling it out of the refrigerator still cold. I would recommend covering it with foil and warming it in a 325 degree F oven for about 20 minutes (or until it’s heated through). That should melt the cheese, which means that you don’t need to bother with the broiler at all. If you want a crispier, browned cheese on top, you can certainly remove the foil and stick the dish under the broiler for a few minutes after the rest of the dish is heated through. Totally up to you! Enjoy!