Ingredients
Scale
- 1 onion diced
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1/2 teaspoon ground cumin
- 2 cups reduced-sodium chicken broth (you can substitute water)
- 10 ounces Rotel tomatoes drained well
- 1/2 cup sliced black olives
- 1 cup quinoa uncooked
- minced cilantro (fresh or freeze-dried)
- 1/2 cup shredded monterey jack cheese
Instructions
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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.
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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.
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Remove lid, turn off heat, and stir in cilantro. Sprinkle cheese over individual portions or over the entire skillet before serving.