All Recipes Meat and Poultry Recipes Chicken

Ingredients

2 cups chicken broth 1 cup quinoa 2 teaspoons vegetable oil, or as needed ½ onion, chopped 2 cloves garlic, or to taste, minced 1 ½ pounds ground chicken 1 ½ (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)

Nutrition Info

275.4 calories carbohydrate: 22.3 g cholesterol: 69.2 mg fat: 6.9 g fiber: 2.9 g protein: 30.1 g saturatedFat: 1.4 g servingSize: - sodium: 342.7 mg sugar: 0.4 g transFat: : - unsaturatedFat: : -

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
Stir cooked quinoa and diced tomatoes into the chicken mixture, bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.

6 servings

This is incredibly easy, delicious and spicy! Taste-test approved by a very picky 3-year-old.