This chicken quinoa skillet recipe with tex-mex flavors is a quick dinner to make when you are low on energy, and it’s easy to keep the ingredients on hand. It is a perfect answer to any Mexican food craving, and it’s kid friendly too!
Spray a large skillet with cooking spray, and heat over medium-high heat. Add onion, and cook about three minutes. Stir in chicken and cumin, and stir fry a few more minutes just until chicken is cooked on the outside.
Stir in chicken broth, tomatoes, and olives. Bring to a low boil. Stir in quinoa, reduce heat to a simmer, and cover. Cook approximately 20 minutes or until all liquid is absorbed, stirring once or twice.
Remove lid, turn off heat, and stir in cilantro. Sprinkle cheese over individual portions or over the entire skillet before serving.