Tex-Mex Chicken Quinoa Skillet Dinner - The Weary Chef

Ingredients

• 1 onion diced
• 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
• 1/2 teaspoon ground cumin
• 2 cups reduced-sodium chicken broth (you can substitute water)
• 10 ounces Rotel tomatoes drained well
• 1/2 cup sliced black olives
• 1 cup quinoa uncooked
• minced cilantro (fresh or freeze-dried)
• 1/2 cup shredded monterey jack cheese