Creamy Chicken and Veggies with Mexican Quinoa

This dish is a delicious and comforting blend of tender chicken, fresh veggies, and flavorful Mexican quinoa. It’s perfect for a quick weeknight dinner that feels both wholesome and satisfying.

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TIME45 min

SERVINGS4

RATING5.0 / 5

Creamy Chicken and Veggies with Mexican Quinoa

COOKBOOK / 4617

01 / WHAT YOU NEED

Ingredients

Adjust servings4

2 ¼ cups water, divided 1 cup quinoa 2 tablespoons olive oil 1 medium onion, finely chopped 4 cloves garlic, crushed, divided 1 teaspoon chili powder 1 teaspoon salt ½ teaspoon ground paprika ¼ teaspoon red pepper flakes 4 chicken tenders, cut into chunks ¼ cup frozen corn ¼ cup frozen green peas ¼ cup frozen mixed bell peppers ¼ cup coarsely chopped fresh spinach 1 tablespoon milk 1 tablespoon all-purpose flour 2 limes, juiced

02 / HOW TO MAKE IT

Let's cook.

01

Cook Quinoa

Start by bringing 2 cups of water and the quinoa to a boil in a saucepan over medium heat. Once it’s boiling, turn the heat down and let it simmer gently until the quinoa is tender, about 15 to 20 minutes.

02

Saut Onions and Spices

While the quinoa cooks, heat some olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté it until it starts to turn golden, around 5 to 7 minutes. Then toss in the garlic, chili powder, salt, paprika, and red pepper flakes, stirring everything together with a wooden spoon to let the spices get fragrant.

03

Cook Chicken in Skillet

Add the chicken to the skillet and cook, stirring occasionally, for about 5 minutes. Pour in the remaining 1/4 cup of water, cover the pan, and let it simmer for 15 minutes so the chicken cooks through and stays juicy.

04

Add and Cook Veggies

Next, stir in the corn, peas, peppers, and spinach. Pop the lid back on and cook for another 5 minutes to soften the veggies and wilt the spinach.

05

Make Creamy Sauce

Mix the milk and flour together until smooth, then pour it into the skillet. Give everything a good stir and cook for a couple more minutes until the sauce thickens and becomes creamy.

06

Plate and Drizzle

Serve the quinoa on plates and spoon the creamy chicken and veggie mixture over the top. Whisk the lime juice with the remaining garlic in a small bowl and drizzle it over each serving for a bright, fresh finish.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use boneless, skinless chicken breasts or thighs for the best texture.
- Cook the quinoa in broth instead of water to boost flavor.
- Stir the sauce gently to keep it smooth and creamy without breaking.

Why you’ll love it

This dish combines tender chicken and fresh vegetables with a flavorful, creamy sauce. The Mexican quinoa adds a vibrant, zesty twist that makes every bite exciting. It’s a balanced meal that feels comforting without being heavy.

Serving ideas

Serve with a side of warm tortillas or a simple green salad for added freshness. A squeeze of lime on top can brighten the flavors. For a little extra heat, add sliced jalapeños or a dash of hot sauce.

Storage & leftovers

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce thickens too much. This meal also freezes well for up to 2 months.