Fiesta Quinoa Chicken Skillet (THM: E, low-fat)
Yield 4-6 servings
Ingredients
- 1lb. chicken breast, diced
- 1 T. of coconut oil, divided
- 1 medium onion, diced
- 1 large bell pepper (any color), diced
- 1 cubanelle pepper, diced, seeds and ribs removed ***If you'd like more heat you could use a poblano or jalapeno pepper, just make sure you scrape out the seeds and ribs
- 2 garlic cloves, minced
- 2 T. taco seasoning
- 10.5 oz. can of tomatoes with diced chilies (i.e. Rotel)
- 1 c. quinoa, rinsed well
- 1 1/2 c. water
- 1/2 t. salt
- Romaine lettuce
- optional toppings - tomatoes, green onions, fresh salsa, 0% plain Greek yogurt
Instructions
- Heat 1/2 T. of coconut oil in large skillet over medium heat. Once melted add chicken to the pan and cook until the chicken is no longer pink.
- Remove chicken from the pan and set aside. Add the other 1/2 T. of coconut oil and let it melt over medium heat. Add the onion, bell and cubanelle pepper. Cook until onion is softened. Add garlic and cook for 2 minutes more.
- Add the taco seasoning to the pan and cook for 1 minute, stirring frequently. Add the tomatoes with their juices, chicken, quinoa, water, and salt to the pan.
- Bring to a boil, cover and reduce heat to a low simmer. Cook until quinoa is done, about 18-20 minutes. Taste and add more salt if needed.
- Serve with a side of lettuce and any of the additional toppings.
Recipe by Darcie's Dish at https://www.darciesdish.com/fiesta-quinoa-chicken-skillet-e/