Quinoa & Chicken Enchilada Skillet - 2 Guiding Stars
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If you’re looking for a flavorful dinner that can be on the table in 45 minutes, look no further. You’ll love every bite of this delicious, hassle-free meal.


  • 1 Tbsp. olive oil
  • 3 skinless, boneless chicken breasts, sliced
  • ¾ cup quinoa
  • 1 cup enchilada sauce
  • ½ cup water
  • 1 bell pepper, sliced
  • ½ tsp. garlic powder
  • ½ tsp. cumin
  • 1 cup no-salt-added black beans, rinsed
  • 1 lime, zested and juiced
  • 1 avocado
  • ⅓ cup fresh cilantro
  • ½ cup unsweetened almond milk
  • ¼ tsp. salt


  1. Heat oil in large cast iron skillet over medium-high heat. Add chicken and sear on both sides, about 1 minute per side.
  2. Add quinoa, enchilada sauce, water, pepper, garlic powder and cumin.
  3. Bring the mixture to a simmer. Cover and cook until most of the liquid is gone and the quinoa is soft (about 12 minutes). Stir in black beans and zest.
  4. While quinoa is cooking, place lime juice, avocado, cilantro, almond milk and salt in a blender or food processor. Blend until well combined.
  5. Serve hot, topped with the avocado sauce.
Nutritional analysis per serving: Calories 450; Total Fat 17.5g (22% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 65mg (22% DV); Sodium 400mg (17% DV); Total Carbohydrate 45g (16% DV); Dietary Fiber 12g (43% DV); Total Sugars 6g; Includes 1g Added Sugars (2% DV); Protein 31g; Vitamin D 0% DV; Calcium 10% DV; Iron 20% DV; Potassium 25% DV; Niacin 100% DV; Molybdenum 80% DV; Vitamin B6 60% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/quinoa-and-chicken-enchilada-skillet/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796