What I like most about this recipe is all the flavor I got out of it and it used only 1 tbsp of canola oil. The flavor is from the spices and the liquid is from the Southwestern Style Tomatoes. I have been writing about how I want to eat healthier. I have control over what I make. I served this for my wife and for me and she said it was really good. I liked pairing it with the quinoa. It added some additional texture to the dish and maintained the healthy approach.
- 6 Boneless, skinless chicken breasts
- 10 sprigs of thyme
- 2 – 15 oz cans of Southwestern Tomatoes
- 1 – 15 oz can of Black Beans
- 1/2 yellow onion, diced
- 1/4 each red and green pepper
- 1 – 2 tbsp Mexican Chili Powder
- 1 – 2 Tbsp garlic powder
- 1 – 2 Tbsp Seasoned salt
- 1/4 cup chicken stock
- 1 tbsp canola oil
- Salt & pepper to taste
- 1 cup Quinoa
Heat the oil in a skillet on medium heat. Add the oil, let it get hot. Then, add the onions and peppers and cook for 3 – 4 minutes. Add the chicken and the spices.
Brown the chicken on each side for approximately 2 minutes per side. Add the chicken stock and the tomatoes and cook covered for 10 minutes.
Finish by adding the black beans and cook for 4 – 5 more minutes.
In a separate pot, heat 2 cups of water. Bring to a boil and add the quinoa. Return to a boil, then reduce to a simmer and cook for 15 minutes. Fluff as you go. Remove from the heat and let sit for 10 – 12 minutes. Put the quinoa in your bowl, then top with the chicken and the tomatoes and black beans.