One Pot Cumin-Spiced Chicken and Quinoa with Roasted Bell Peppers

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Chicken, quinoa, and bell peppers simmered in a cumin-spiced broth with tomatoes for a complete, colorful meal. This Mediterranean-inspired one-pot recipe (gluten-free), ready in about 35 minutes, pairs boneless chicken breasts, quinoa, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.25 lbs boneless chicken breasts
• 1 cup quinoa
• 14 oz can diced tomatoes
• 2 red bell peppers
• 2 cups chicken broth
• 1.5 tsp cumin
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 tsp salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat chicken dry and season with 1 tsp salt, 1 tsp cumin, and 1/2 tsp garlic powder. Heat 1 tbsp olive oil in a large pot over medium-high.
2. Step 2: Sear chicken for 4 minutes per side until golden; remove and set aside. Add diced bell peppers to the pot and cook for 3 minutes until slightly softened.
3. Step 3: Stir in quinoa, remaining 1 tsp cumin, 1/2 tsp garlic powder, and diced tomatoes with their juice. Add chicken broth and 1/2 tsp salt, then bring to a simmer.
4. Step 4: Return chicken to the pot, cover, and simmer for 18-20 minutes until chicken reaches 165°F (74°C) and quinoa is tender, stirring once halfway.