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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Chicken, quinoa, and bell peppers simmered in a cumin-spiced broth with tomatoes for a complete, colorful meal. This mediterranean-inspired one pot (gluten-free) ready in about 35 minutes pairs boneless chicken breasts, quinoa, can 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 a quick salad or grain on the side. 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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does One Pot Cumin-Spiced Chicken and Quinoa with Roasted Bell Peppers take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One Pot Cumin-Spiced Chicken and Quinoa with Roasted Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken breasts from drying out.

Can I substitute ingredients in One Pot Cumin-Spiced Chicken and Quinoa with Roasted Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One Pot Cumin-Spiced Chicken and Quinoa with Roasted Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One Pot Cumin-Spiced Chicken and Quinoa with Roasted Bell Peppers gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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