Quinoa and Chicken

Olive oil
1 1/5 lb. boneless, skinless chicken breasts
Cajon seasoning
1 large onion, chopped
4 cloves garlic, minced
1 large red bell pepper, chopped
4 cups chicken stock
4 Tbs. chopped fresh cilantro
2 cups quinoa
1/2 to 1 bag baby spinach

Prep. time: 45 minutes
Yield: 6 servings

Trim fat from chicken breasts; sprinkle both sides of chicken liberally with cajun seasoning. Heat a large skillet over medium-high heat. Add a couple of tablespoons of olive oil and the chicken. Cook 2 minutes; turn chicken over and cook 2 more minutes.

Cover skillet and reduce heat; cook 5 minutes. Remove chicken to a plate. Scrape browned bits on the bottom of the pan, adding more olive oil if necessary. Add the onions and bell pepper to the pan; sauté 5 minutes or until onions begin to brown. Add garlic and cook another minute.

Add chicken stock and cilantro to the skillet and bring to a boil. Add quinoa; return to a boil. Cover, reduce heat, and cook 20 minutes.

Slice chicken against the grain. Return the chicken to the skillet. Place the spinach on top of the skillet contents; cover, and cook 5 minutes more. Make sure that the chicken stock is fully absorbed. Stir spinach into quinoa and serve.

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