Fiesta Quinoa Chicken Skillet (THM: E, low-fat)  

Yield 4-6 servings



  1. Heat 1/2 T. of coconut oil in large skillet over medium heat. Once melted add chicken to the pan and cook until the chicken is no longer pink.
  2. Remove chicken from the pan and set aside. Add the other 1/2 T. of coconut oil and let it melt over medium heat. Add the onion, bell and cubanelle pepper. Cook until onion is softened. Add garlic and cook for 2 minutes more.
  3. Add the taco seasoning to the pan and cook for 1 minute, stirring frequently. Add the tomatoes with their juices, chicken, quinoa, water, and salt to the pan.
  4. Bring to a boil, cover and reduce heat to a low simmer. Cook until quinoa is done, about 18-20 minutes. Taste and add more salt if needed.
  5. Serve with a side of lettuce and any of the additional toppings.

Recipe by Darcie's Dish at