11/14/2025
Here’s a quick and easy dinner that’s high in protein and takes very little effort. We love the Tex-Mex spices here; the chili powder and cayenne add a nice kick that the avocado and sour cream perfectly offset. Of course, feel free to use a little less of either spice if you prefer.
Ingredients:
2 lb. (about 6) boneless, skinless chicken thighs
1 tsp. chili powder
Kosher salt
Freshly ground black pepper
1 Tbsp. extra-virgin olive oil
1 small yellow onion, chopped
1 poblano pepper, seeded and chopped
3 cloves garlic, minced
1 Tbsp. tomato paste
1 cup low-sodium chicken broth
1 (14-oz.) can fire-roasted diced tomatoes
1 (14-oz.) can black beans, drained and rinsed
1 cup frozen corn, thawed
1 cup dry quinoa
1 tsp. cumin
1 tsp. dried oregano
1/4 tsp. cayenne pepper
Juice of 1 lime
1/4 cup freshly chopped cilantro
1 avocado, sliced, for serving
Sour cream, for serving
Lime wedges, for serving
Directions:
Step 1
Season chicken thighs all over with chili powder, salt, and pepper.
Step 2
In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden, about 4 minutes per side. Remove chicken from skillet and place on a plate.
Step 3
Reduce heat to medium and add onion and poblano pepper. Cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat veggies.
Step 4
Pour in broth and scrape up any bits from the bottom of pan. Add tomatoes, beans, corn, and quinoa. Stir in cumin, oregano, and cayenne and season with salt and pepper. Return thighs to skillet. Bring mixture to a boil, then reduce heat and cook, covered, 20 minutes. Remove lid and continue cooking, uncovered, until quinoa is tender and chicken is cooked through, 10 to 15 minutes more.
Step 5
Remove chicken from skillet, then stir in cilantro and lime juice.
Step 6
Serve quinoa with chicken, avocado, sour cream, and lime wedges.
Step 7: ENJOY!
