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 one-pot recipe (gluten-free), ready in about 35 minutes, pairs boneless chicken breasts, quinoa, and diced tomatoes for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.