Skip to main content

Spicy Roast Chicken with Mexican Quinoa


This Spicy Roast Chicken with Mexican Quinoa is a whole meal in one. The quinoa and chicken cook together with salsa and spices so the Mexican inspired flavors really meld together.  

Keep it organic with Wise Organic Chicken and choose all organic produce.

  • Duration
  • Cook Time
  • Prep Time



  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 1/2 cup diced green pepper
  • 2 minced garlic cloves
  • 1 cup chicken broth
  • 1 cup fresh salsa, drained
  • 3 cups cooked quinoa
  • 1 teaspoon sea salt

Roast Chicken

  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon hot paprika
  • 2 teaspoons sea salt
  • 2 tablespoons olive oil
  • 1 whole Wise Organic Chicken


1. Heat two tablespoons olive oil in large skillet on medium heat. Sauté onion, green pepper, and garlic until softened. Add chicken broth, salsa, quinoa and salt, and stir until combined.

2. Pour quinoa into a greased 9X13 baking dish.

For the Roast Chicken:

1. Preheat oven to 400°F degrees. 

2. Butterfly the chicken, removing the backbone.

3. Combine all spices into a small bowl. Rub the spice mixture under chicken breast skin, then rub the remaining mixture on the rest of the outer chicken skin.

4. Heat olive oil in a large skillet over medium high to high heat. Add butterflied chicken, breast side down, and cook until browned on outer side. Flip chicken and cook for a few minutes more, until browned.

5. Top quinoa in baking pan with browned chicken and roast for 45 minutes, or until internal temperature of chicken reaches 165°F.