Category: Poultry Dishes

Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups reduced-sodium chicken broth
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cumin
• ½ teaspoon ground cinnamon
• 2 carrots, sliced and cut into ¼-inch pieces
• ½ small onion, peeled and chopped
• 2 cups cherry tomatoes, halved
• 1 cup plain quinoa

Directions

1. Heat oil in a large skillet over medium-high heat. Add chicken and sauté for 6 to 7 minutes, turning halfway through or until internal temperature registers 160 degrees on an instant-read thermometer. Remove to a plate and keep warm.
2. Add the broth to the skillet and stir in salt, pepper, cumin and cinnamon. Add carrots and onion. Simmer, covered, for 10 minutes or until tender.
3. Remove from heat and stir in tomatoes, quinoa and chicken. Cover and let stand 5 minutes.
4. Fluff gently with a fork and serve.

Nutrition Facts

Calories 361, Fat 7g, Protein 31g, Carbohydrates 43g, Fiber 5g, Sodium 685mg, Cholesterol 65mg