Spiced Chicken, Tomatoes and Black Beans over Quinoa

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.

Ingredients:

• 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

Directions:

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.

Enjoy!