Southwestern Spiced Chicken with Black Bean and Quinoa Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared chicken breast seasoned with smoky southwestern spices paired with a fresh quinoa and black bean salad for a balanced, protein-rich meal. This latin american-inspired chicken (gluten free, high protein) ready in about 40 minutes pairs olive oil, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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: 25 min Serves 2 Latin American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 2 boneless skinless chicken breasts.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and let rest for 5 minutes.
  3. Step 3: While chicken cooks, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool slightly.
  4. Step 4: In a large bowl, combine the cooked quinoa, 1 cup drained and rinsed canned black beans, 1 small diced red bell pepper, 1/4 cup chopped fresh cilantro, and 2 sliced green onions.
  5. Step 5: Whisk together 3 tbsp fresh lime juice and 2 tbsp extra virgin olive oil, then pour over the quinoa mixture. Toss gently to combine.
  6. Step 6: Slice the rested chicken breasts and serve alongside the black bean and quinoa salad for a colorful, nutritious meal.

Frequently asked questions

How long does Southwestern Spiced Chicken with Black Bean and Quinoa Salad take to make?

Total time is about 40 minutes (15 min prep + 25 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 Southwestern Spiced Chicken with Black Bean and Quinoa Salad?

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 olive oil from drying out.

Can I substitute ingredients in Southwestern Spiced Chicken with Black Bean and Quinoa Salad?

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 Southwestern Spiced Chicken with Black Bean and Quinoa Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Southwestern Spiced Chicken with Black Bean and Quinoa Salad gluten free?

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

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