Ingredients
- 1 cup water
- 1/2 cup quinoa, rinsed and drained
- 1 cup medium sweet potato (about 8 ounces), peeled and cut into 1/2 inch cubes
- 4 teaspoon canola oil
- 12 ounce boneless, skinless chicken breast, cut into 1/2 inch pieces
- 1 ounce medium onion, chopped
- 1 ounce jalapeño chile pepper, finely chopped
- 1 ounce medium red bell pepper, chopped
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 cup frozen peas
- 3 tablespoon chopped fresh cilantro
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Preparation
Baking Directions:
Combine water and quinoa in small saucepan over medium-high heat.
Bring to a boil, reduce heat to medium, and simmer until liquid has been absorbed, 12 to 15 minutes.
Put sweet potato in small saucepan with enough cold water to cover by 2 inches while quinoa is cooking.
Bring to a boil over medium-high heat and cook until just tender, 3 to 4 minutes.
Drain.
Heat 2 teaspoons of the oil in a large nonstick frying pan or cast-iron skillet over medium-high heat.
Add chicken and cook, stirring occasionally, until starting to brown, about 4 minutes.
Transfer to bowl.
Return pan to heat and add remaining 2 teaspoons oil.
Stir in onion and jalapeño pepper.
Cook, stirring occasionally, 1 minute.
Add bell pepper, garlic and cumin.
Cook until vegetables start to soften, 2 to 3 minutes.
Stir in peas and reserved chicken and cook 2 minutes.
Add quinoa and sweet potato.
Cook, stirring frequently, until heated through, 1 to 2 minutes.
Remove from heat and stir in cilantro, salt, and black pepper.
Nutrition (per serving): 307 calories, 24 g protein, 34 g carbohydrates, 6 g fiber, 8 g fat, 1 g saturated fat, 264 mg sodium