Oh, weeknights! I know that feeling—you’re tired, the kids are already asking what’s for dinner, and you desperately need something quick, but you do *not* want to pull out another heavy casserole dish. That’s exactly how Sophia Reed felt when she started developing lighter comfort food, and it gave us this amazing Santa Fe Chicken and Quinoa Bowl. Seriously, this bowl is magic because it packs all those bold Southwestern spices everybody loves into one easy pan. I grew up around that vibrant food culture in Texas, and this recipe captures that heart beautifully. It hits that sweet spot: it’s balanced, comes together fast, and tastes like a real treat. Don’t let the quinoa scare you; we’re keeping this super simple!
Why This Santa Fe Chicken and Quinoa Bowl Works for Families
When I look at my week, I need meals that are satisfying but that won’t keep me tied to the stove forever. That’s why this bowl is an absolute winner for families and anyone trying to get ahead with their cooking. It’s flavor-forward without being overly complicated, which is why it fits perfectly into our collection of easy family dinner recipes.
- This recipe is one of my favorite Simple Chicken Recipes because it uses diced chicken breast that cooks lightning fast.
- We aren’t using heavy sauces, making this a fantastic starting point for truly Healthy Dinner Ideas that everyone actually wants to eat.
- It’s totally flexible! If you want to make lunches for the whole week, this stores like a dream.
Quick Assembly for Weeknights
The math on this one is easy: 15 minutes of prep and only 25 minutes of cooking time. That gives you a full, hearty meal on the table in about 40 minutes total! Since it all happens in one big skillet (after the quinoa cooks), cleanup is a breeze. You barely need more than a cutting board and that pan!
Nutrient-Dense and Satisfying
This isn’t just filler food, folks. We’ve got lean protein from the chicken breast, fiber from the beans, and that wonderful, hearty texture from the quinoa filling us up. It keeps you satisfied until the next meal, which I think is the true marker of a great Healthy Chicken Recipe. It tastes like comfort food but checks all the sensible boxes!
Essential Ingredients for Your Santa Fe Chicken and Quinoa Bowl
Okay, let’s talk about what actually goes into this fabulous bowl. The beauty of this recipe is that it relies on pantry staples mixed with fresh veggies—nothing scary here! We’re treating this like one of those Quick Dinner Ideas that relies on good, clear prep work. Don’t just grab things randomly; make sure you dice that onion and those peppers uniformly, trust me.
Here’s what you’ll need ready to go:
- Start with ¾ cup of dry quinoa, ready to be cooked in 1½ cups of liquid.
- One pound of chicken breast, cut into nice 1-inch pieces so they cook evenly.
- About 1 tablespoon of olive oil (we use it in two parts, so measure it out!).
- 1½ tablespoons of taco seasoning—this is where the flavor bomb explodes!
- A cup of diced onion and a generous three cups of diced bell pepper!
- One can of black beans, which you absolutely must drain and rinse well.
- A good third cup of your favorite salsa, and a little heap of cheddar cheese for melting.
- Don’t forget salt, pepper, and all your favorite toppings like avocado.
Ingredient Notes and Substitutions
This is where we add those little touches that make it next-level. First, when you cook that quinoa, please, please use broth instead of water if you have it! It seasons the base of the entire bowl from the start, which is just smart cooking. Another huge time saver is using pre-cooked meat; if you wanted to turn this into one of those Rotisserie Chicken Recipes, you can skip all the cooking steps for the chicken! Just shred about 2 cups of store-bought rotisserie meat and stir it in with the beans and veggies.
Also, feel free to be bold with your peppers—if you have a mix of red, yellow, and orange, it looks spectacular!
Step-by-Step Instructions for the Santa Fe Chicken and Quinoa Bowl
Alright, here’s where the magic happens! Since this is a weeknight lifesaver, the order of operations matters so everything finishes at the same time. We get the longest item cooking first, which is the quinoa. For awesome flavor, remember my tip: use broth if you can! I have lots of healthy chicken dinner recipes that rely on building flavor early, and broth over water is step one here.
Cooking the Quinoa Base
Get your quinoa and liquid (water or broth) into a small pot and cook it exactly how the package tells you to. While that bubbles away, we are prepping everything else! Once the quinoa is done, take it off the heat and just let it sit covered for a minute. We don’t want mushy quinoa, so when it’s time, fluff it up really well with a fork. This separates the grains nicely so they absorb the seasoning flavors later.
Searing the Seasoned Chicken
Heat up your big nonstick pan with just half a tablespoon of oil over medium heat. Toss in your diced chicken, salt, and pepper. Let it sit on that first side for about two minutes—we want a nice brown crust! Flip it, sprinkle on one tablespoon of your taco seasoning, and cook for another three to four minutes until it’s cooked through. Now, this is important: scrape ALL the chicken and any juices into a bowl on the side. We don’t want to boil the chicken later; we want to sear it!
Sautéing Vegetables and Combining the Santa Fe Chicken and Quinoa Bowl
Add the last bit of oil back into that same pan. Toss in your onions and sauté until they start getting soft, maybe three minutes. Then, add the peppers and the remaining half-tablespoon of seasoning. Cook those peppers until they are tender-crisp—about five or six minutes. Here’s the make-or-break moment for keeping everything tender: turn your heat down to low! Seriously, low heat! Then, stir in the cooked quinoa, your drained black beans, and the salsa. Mix it gently just until everything is warmed through.
Melting the Cheese and Serving
Once that mixture is combined, sprinkle your shredded cheese right over the top. Pop a lid on the skillet immediately. You only need about two minutes because the residual heat will melt that cheese into beautiful, gooey strings. Take it off the heat, scoop it into bowls, and load up on your favorite toppings like fresh cilantro and avocado!
Tips for the Perfect Santa Fe Chicken and Quinoa Bowl
Honestly, a recipe is just a roadmap; the real joy comes from making it your own and nailing those little details. When I make my Santa Fe Chicken and Quinoa Bowl, there are a few non-negotiables that take it from “good” to “I need to make this three times a week.”
First, let’s talk seasoning. Taco seasoning is great, but sometimes the store-bought stuff is a little weak, you know? If you find your veggies or chicken bland after stirring everything in, don’t be shy! Add an extra half-teaspoon of *just* chili powder or cumin right at the end. Taste it before you add the cheese, because once that dairy goes on, everything gets muted down a bit.
Texture is everything in a bowl meal. That’s why we cook the chicken and vegetables separately before combining them! If you throw raw peppers into cooked quinoa, the peppers end up soggy and sad. By sautéing them until they are just tender, they still have a tiny bit of bite when you serve it up. That wonderful contrast between fluffy quinoa, tender chicken, and crisp-tender peppers is what keeps you coming back for more of this great chicken dinner.
Also, be generous with your toppings! While the base is healthy and balanced, the fresh stuff—sour cream, cilantro, lime juice—adds brightness that stops the bowl from tasting too heavy or uniform. A squeeze of fresh lime over the whole thing just wakes up all those smoky flavors. Trust me on this one; it’s a game changer for the final presentation and taste of your Santa Fe Chicken and Quinoa Bowl.
Make-Ahead and Storage for Your Santa Fe Chicken and Quinoa Bowl
I swear, I sometimes make this recipe *just* to have leftovers. It’s one of those rare meals that tastes even better the next day, which is exactly what we need when we’re trying to stick to our meal prep goals. Since everything is cooked together in the pan, you don’t have soggy components separating like you do with salads.
This recipe is fantastic for batch cooking. You can easily double the quantities, cook everything up, and have four or five lunches ready to go. Keep it in the main pan if you don’t mind scooping it out, or portion it right away into individual containers. Either way, the Santa Fe Chicken and Quinoa Bowl keeps beautifully in the refrigerator for about three to four days.
When it comes time to eat leftovers, you have a couple of heater options. You can microwave it, of course, but I find that sometimes the quinoa can get a little dry if you heat it too aggressively. If you have an extra minute, I recommend heating it gently on the stovetop with just a tiny splash of water or extra salsa. That little bit of moisture wakes everything up again!
Now, here’s a little trick for the cheese topping. For meal prepping, I honestly skip melting the cheese right onto the main batch. I store the main chicken and quinoa mixture plain, and then sprinkle the shredded cheese on *individual* portions right before I reheat them. That way, you get that wonderful, fresh, melty cheese experience every single time you enjoy your Santa Fe Chicken and Quinoa Bowl for lunch!
Variations on the Santa Fe Chicken and Quinoa Bowl
What I love most about recipes that rely on strong seasoning, like our Santa Fe Chicken and Quinoa Bowl, is how easily you can shake things up without starting over. This isn’t a recipe you have to follow to the letter! It’s meant to be adapted for what you have in the fridge or what mood you’re in. We’re aiming here for a meal that’s as flexible as my favorite old cast iron skillet, so let’s talk about substitutions.
If you want to use up leftover cooked meat, this converts beautifully into one of those useful Shredded Chicken Recipes! Just skip the searing and make sure the shredded chicken gets tossed in with the salsa and beans so it soaks up some moisture.
For a different texture or something even faster, you can always adapt this for Ground Chicken Recipes too. You would just brown the ground chicken first instead of dicing the breast pieces, making sure to break it up really well before the veggies go in. It cooks faster, which shaves off a few minutes of your total cooking time!
Switching Up the Protein
We already talked about using a rotisserie chicken for speed, but if you’re looking to cut meat out entirely, this bowl is surprisingly hearty with just beans and veggies. You can double the black beans or even add a can of corn for sweetness and bulk. If you’re moving into vegetarian territory, you might want to bump up the seasoning slightly or add some smoked paprika to keep that deep Southwestern flavor profile going strong in your Santa Fe Chicken and Quinoa Bowl.
If you’re still craving meat but short on time, cooking ground chicken works really well here. Just crumb it up in the pan until it’s browned, drain off any excess fat, and then proceed with cooking your onions. It becomes one of those satisfying Lazy Dinners that still feels healthy!
For ideas on other comforting meals, you can always see how we stick to tradition with classics like our chicken and dumplings, although this bowl is definitely lighter! You can check out that recipe here: chicken and dumplings comfort food classic.
Frequently Asked Questions About the Santa Fe Chicken and Quinoa Bowl
I always get questions about adjustments, especially when people are new to making a big bowl meal like this! It’s designed to be adaptable, so don’t hesitate to tweak things to suit your taste or pantry. Here are some of the most common things readers ask me about when preparing the Santa Fe Chicken and Quinoa Bowl.
How can I make this a quicker dinner using rotisserie chicken?
This is my favorite shortcut, especially on those days when I just can’t face dicing chicken breast! If you have leftover rotisserie chicken, you can skip Steps 2, 3, and 4 entirely, as long as the meat is already seasoned lightly. You’ll just need about 2 cups of shredded or chopped meat. Once your vegetables are sautéed (Step 4), add the shredded meat in with the beans, quinoa, and salsa (Step 5). Because the meat is already cooked, just stir until it’s heated through, then cover for the cheese melting. It cuts down your cooking time by a solid 15 minutes, making this a true superstar among Rotisserie Chicken Recipes!
Is this considered one of the best Healthy Chicken Recipes?
Absolutely, yes! I truly believe it is. When we talk about Healthy Chicken Recipes, we’re looking for lean protein, whole grains, and lots of veggies, right? This bowl has all that. The quinoa provides fiber and protein, the chicken is lean, and you’re loading up on bell peppers and black beans. We use just a little bit of oil and keep the sauce simple (just salsa!), which avoids all the extra unnecessary fats and sugars you find in heavier meals. It’s satisfying without weighing you down, which is what a great, budget-friendly dinner should always feel like!
Can I make this spicier? Of course! Add a diced jalapeño right in with the onions, or use a hot salsa instead of mild. That’s the beauty of a bowl meal—you control the heat right up until serving!
Nutritional Estimates for Santa Fe Chicken and Quinoa Bowl
Now, I know some of you are tracking macros, or just want to balance out your week, so I always try to give a rough idea of what’s in this powerhouse meal. Remember, since we’re using different olive oils, different brands of salsa, and maybe piling on extra avocado (because who can resist?!), these numbers are just estimates based on the recipe yield of four servings. It’s a good guideline for when you’re planning out your healthy recipes for weight loss goals!
Based on the ingredients listed, here is a ballpark for one serving:
- Calories: Around 450
- Protein: A fantastic 40 grams—that’s what the chicken and quinoa combo does!
- Fat: About 15 grams total (most of this is the healthy fat from the chicken and olive oil).
- Carbohydrates: A solid 45 grams, mostly coming from the quinoa and black beans.
- Fiber: Roughly 10 grams, which is amazing for keeping you feeling full and happy.
The beauty of this dish is how much good stuff is packed in without feeling heavy. We’re hitting high marks on protein and fiber, which is exactly what I aim for when creating family-friendly dinners that aren’t loaded down with cream or heavy cheese sauce. So, you can feel really good about putting this on the table any night of the week!
Share Your Santa Fe Chicken and Quinoa Bowl Creations
I truly hope this recipe brings the same kind of easy, flavorful comfort to your table that it brings to mine. My goal with all our Sena Recipes is to bring family traditions into modern kitchens, and this bowl is a perfect example of that! I worked hard to make sure this Santa Fe Chicken and Quinoa Bowl feels exciting enough for a Saturday night but quick enough for Tuesday.
Now, I absolutely live to hear how you made it your own! Did you add corn? Did you try adding a little chipotle powder for extra kick? Please don’t be shy!
If you made this recipe, take a moment to leave a star rating right below this. It really helps other folks see how much people love this dish. And if you snapped a picture of your beautiful, colorful bowl on Instagram or Facebook, tag us! I try to keep up with all your creations.
A Note From Sophia Reed
Sophia Reed here! As a Family Cooking Specialist, I want you to feel completely confident every time you step into the kitchen. This recipe came straight out of my need to balance bold, familiar flavors with quick, healthy ingredients for my own family. I hope serving these types of nourishing yet exciting meals brings as much joy to your evening routine as it does to mine. If you have questions, drop them in the comments below—I read every single one!
Happy cooking, everyone!
Print
Santa Fe Chicken and Quinoa Bowl
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple, protein-packed bowl meal featuring seasoned chicken, black beans, peppers, and quinoa, topped with melted cheese and fresh toppings.
Ingredients
- 3/4 cup quinoa (dry)
- 1 1/2 cups water or broth
- 1 tablespoon olive oil, divided
- 1 pound chicken breast, diced into 1-inch pieces
- 1 1/2 tablespoons taco seasoning (divided)
- 1 cup diced onion (120 grams)
- 3 cups diced bell pepper (360 grams)
- 1 15.5-ounce can black beans, drained and rinsed (1.5 cups/240 grams)
- 1/3 cup salsa
- 1/2 heaping cup shredded cheddar cheese (1.5 ounces)
- salt and pepper, to taste
- avocado, cilantro, salsa, sour cream/yogurt for topping
Instructions
- Cook quinoa: Add quinoa and water or broth to a pot. Follow package instructions for cooking.
- Prep ingredients while quinoa cooks.
- Cook chicken: Heat a large nonstick pan over medium heat and add 1/2 tablespoon oil. Add chicken, salt, and pepper. Cook for about 2 minutes on one side. Flip, add 1 tablespoon taco seasoning, and cook another 3-4 minutes, stirring occasionally, until browned. Remove chicken and juices from the pan and set aside.
- Cook vegetables: Add remaining 1/2 tablespoon oil to the pan. Add onions, salt, and pepper. Sauté for 3 minutes. Add peppers and remaining 1/2 tablespoon taco seasoning. Sauté for another 5-6 minutes. Turn the heat to low.
- Combine ingredients: Fluff the cooked quinoa with a fork. Add the quinoa, cooked chicken (with juices), black beans, and salsa to the pan with the vegetables. Stir well to combine.
- Melt cheese: Sprinkle shredded cheese over the mixture. Cover the pan with a lid and let the cheese melt for about 2 minutes.
- Serve: Top the bowl with your desired toppings and serve.
Notes
- Using broth instead of water for the quinoa adds more flavor to the base of the bowl.
- This recipe works well for meal prepping; leftovers reheat easily for lunch the next day.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 550
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 10
- Protein: 40
- Cholesterol: 110
Keywords: Santa Fe Chicken and Quinoa Bowl, Simple Chicken Recipes, Chicken Breast Dinner Ideas, Healthy Dinner Ideas, Quick Dinner Ideas, Healthy Chicken Recipes, Shredded Chicken Recipes, Rotisserie Chicken Recipes, Ground Chicken Recipes