clock-iosdigital-coupon-iconAsset 1Asset 1my-order-iconmy-recipes-iconICON_Paysearching-iconICON_Pickupshopping-list-iconweekly-ad-icon
Skip to Primary Content

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

One-Pan Southwestern Chicken and Quinoa

One-Pan Southwestern Chicken and Quinoa
Servings:
4
Total Time:
45 minutes
Active Time:
20 minute

Ingredients

Nonstick aluminum foil
1 lime, wedged
1 large sweet potato
1 (8-oz) package mini sweet peppers
1 cup tri-color quinoa
2 cups unsalted chicken stock (or broth)
1 1/2 lb boneless, skinless chicken breast
2 tablespoons olive oil, divided
1 (1-oz) packet reduced-sodium taco seasoning
1 (12-oz) package fresh broccoli florets
1 cup reduced-fat shredded cheddar cheese
4 tablespoons avocado-cilantro dressing

Prep

  • Preheat oven to 425°F. Line baking sheet with foil.
  • Cut lime into wedges; cut potato and peppers into 1-inch chunks.

Steps

  1. Prepare quinoa following stovetop package instructions (using 2 cups stock). Coat chicken in 1 tablespoon each oil and taco seasoning, then place on baking sheet (wash hands). Coat potatoes in 1 teaspoon oil and arrange around chicken; bake 15 minutes.
  2. Coat peppers and broccoli in remaining 2 teaspoons oil and taco seasoning. Remove pan from oven and arrange vegetable mixture around chicken and potatoes; bake 10–12 minutes or until vegetables are tender and chicken is 165°F. Let stand 5 minutes before slicing chicken.
  3. Divide quinoa between 4 serving bowls; top evenly with potatoes, vegetables, sliced chicken, 1/4 cup cheese, 1 tablespoon dressing, and a lime wedge. Serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/4 recipe) 640kcal; FAT 21.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 110mg; SODIUM 870mg; CARB 58g; FIBER 8.00g; SUGARS 11g; PROTEIN 55g; CALC 30%; VIT A 0%; VIT C 0%; IRON 30%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star