Ingredients
- 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
Recipe Description
This chicken quinoa skillet with tex-mex flavors is a quick meal to make when you are low on energy, and it’s easy to keep the ingredients on hand. Surely, a tasty, healthy, and very easy meal that’s perfect for weary nights! Loaded with chicken, tomatoes, cheese and olives!
Not only is this a great pantry dinner, it also makes for really good lunches the next day (if you have any leftover). I hope you enjoy it!
