Mexican Chicken Stew with Quinoa and Beans

Hearty, healthy, and ready in under 30 minutes

This dish is a warm, comforting bowl packed with bold Mexican flavours and balanced nutrition. Tender chunks of chicken breast are simmered in a lightly spiced tomato-based broth, alongside protein-rich black beans, fluffy quinoa, sweetcorn, and peppers. A touch of smoked paprika, cumin, and fresh lime juice gives it a rich, zesty depth without overpowering the natural flavours.

It’s a one-pot wonder — easy to prepare, low in fuss, and full of nourishment. With lean chicken, fibre-rich beans, and wholegrain quinoa, it’s high in protein, gluten-free, and keeps you feeling full and satisfied.

Perfect for busy weeknights or make-ahead lunches, and easy to customise with whatever’s in your fridge. Top it with fresh coriander, avocado slices, or a spoonful of Greek yoghurt for extra creaminess.

 

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🌶️ Mexican Chicken Stew with Quinoa & Beans

Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
High in protein • Gluten-free • One-pot

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✅ Ingredients

2 tsp olive oil

1 medium onion, diced

2 garlic cloves, minced

1 red bell pepper, chopped

500g (1.1 lbs) skinless chicken breast, 

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili flakes (optional)

1 tsp dried oregano

400g tin chopped tomatoes

400g tin black beans, drained and rinsed

150g cooked quinoa (or 75g dry, cooked beforehand)

150g sweetcorn (frozen or tinned)

400ml low-sodium chicken stock

Juice of 1 lime

Salt & black pepper to taste

Fresh coriander (cilantro), for garnish

Optional toppings: avocado, Greek yoghurt, lime wedges

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🍲 Instructions

Heat oil in a large saucepan or casserole dish over medium heat. Add diced onion and cook for 3–4 minutes until softened.

Add garlic and bell pepper, cooking for another 2–3 minutes until fragrant and starting to soften.

Add the chicken pieces and cook until browned all over (about 5–6 minutes). It doesn’t need to be fully cooked through yet.

Stir in spices: cumin, smoked paprika, chili flakes, and oregano. Cook for 1 minute to coat the chicken and release the aroma.

Add chopped tomatoes, black beans, sweetcorn, and chicken stock. Bring to a gentle boil, then reduce heat to a simmer. Cook uncovered for 12–15 minutes until chicken is fully cooked and sauce is slightly thickened.

Stir in cooked quinoa and lime juice. Simmer for another 2–3 minutes to heat through. Season with salt and pepper to taste.

Serve hot, garnished with fresh coriander and any toppings you like.

 

🥄 Nutritional Information (Per serving – based on 4 servings)

Note: Nutritional values are approximate and may vary slightly based on specific ingredients used.

💡 Make it your own

Swap chicken for turkey or tofu for a vegetarian twist.

Add spinach or kale at the end for extra greens.

Use brown rice or couscous if you don’t have quinoa.