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Ingredients40 m servings 434 cals
Original recipe yields 4 servings
- Heat oil in a large ovenproof skillet over medium-high heat. Add onion and cook until tender, about 2 minutes. Add chicken, frozen vegetables, and garlic. Sprinkle with salt and pepper. Cook, stirring occasionally, until browned, 6 to 8 minutes.
- Pour tomatoes and water into the skillet with the chicken; bring to a boil. Stir in quinoa and cilantro. Cook until quinoa is tender and most of the liquid has evaporated, about 15 minutes; the dish should look thick and saucy. Spread an even layer of Cheddar cheese on top.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place skillet into oven and melt Cheddar cheese under the broiler until bubbly and golden, 2 to 3 minutes; be sure to watch carefully to prevent burning.
Per Serving: 434 calories; 8.8 g fat; 45 g carbohydrates; 43.4 g protein; 63 mg cholesterol; 807 mg sodium. Full nutrition