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Sautéed Chicken with Citrusy Corn & Quinoa

Image of the prepared Sautéed Chicken with Citrusy Corn & Quinoa recipe
  • prep time: 15 min
  • total time: 40 min
  • serves: 4 people

A simple combination of organic chicken stock, lime juice and lime zest work together to give fresh, citrusy flavor to chicken, corn and quinoa. It's a one skillet dish that elevates chicken to a whole new level of deliciousness.


  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 2 tablespoons olive oil
  • 1 large onion, chopped (about 1 cup)
  • 1 cup frozen whole kernel corn, thawed
  • 1/2 cup uncooked red quinoa or regular (white) quinoa, rinsed
  • 2 3/4 cups Swanson® Organic Chicken Stock
  • 2 tablespoons lime juice
  • 1 teaspoon grated lime zest
  • 1/4 cup chopped fresh cilantro


  • Step 1

    Season the chicken as desired.  Heat half the oil in a 12-inch skillet over high heat.  Add the chicken and cook for 6 minutes or until well browned on both sides.  Remove the chicken from the skillet.

  • Step 2

    Heat the remaining oil in the skillet.  Add the onion, corn and quinoa and cook for 3 minutes or until the onion is tender-crisp, stirring often.

  • Step 3

    Add the stock and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Cook for 5 minutes or until the stock mixture is slightly reduced.  Stir in the lime juice and lime zest.  Cook for 5 minutes or until the quinoa is tender.

  • Step 4

    Return the chicken to the skillet.  Cook for 3 minutes or until the chicken is cooked though.  Sprinkle with the cilantro.

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Made With

Calories 373
Total Fat 11 g
Sat. Fat 1.7 g
Trans Fat 0 g
Cholesterol 103 mg
Sodium 411 mg
Total Carb 28 g
Dietary Fiber 3 g
Sugar 4 g
Protein 37 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 6 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.