1 lb boneless, skinless chicken breasts, cut into 1" cubes
3 Tbsp Cajun or Creole seasoning, divided
2 Tbsp olive oil, divided
2 bell peppers*, chopped
1 onion, chopped
1ΒΌ cups sliced okra (fresh or frozen)
3 cloves garlic, minced
1 (14 oz) can fire roasted diced tomatoes
1 Tbsp tomato paste
Instructions
In a medium saucepan, combine the quinoa and chicken broth and cook according to package instructions.
Meanwhile, place cubed chicken in a medium bowl, season with 2 tablespoons of the Cajun or Creole seasoning; toss to coat.
Heat 1 tablespoon oil in a large, deep skillet over medium-high heat. Once hot, add the add chicken and cook 4-5 minutes or until chicken is seared on all sides and cooked through. Remove chicken to a plate and keep warm.
Add the remaining tablespoon of olive oil to the skillet and heat for 1 minute. Add the bell peppers and onion; sprinkle with remaining tablespoon of Cajun or Creole seasoning; cook 3-4 minutes, stirring often. Once onion is tender, add the okra and cook 2-3 minutes more, stirring often. Add the garlic, stir, and cook 30-60 seconds or until fragrant.
Stir in the fire roasted tomatoes, tomato paste, and chicken and mix well. Stir in the quinoa until well-mixed and allow to heat through. Serve hot.