Kitchen Organizer

Here's a fantastic, healthy, tasty and easy weeknight meal.  It's full of veges and my kids loved it.  You could add some fresh or dried herbs, or sprinkle with a bit of parmesan before serving.  The best thing is, it's really filling, but comes in at just 317 calories per serve.

Ingredients (serves 4)
olive oil spray
400g chicken breast, sliced
1 brown onion, diced
1 clove garlic, crushed
1 tablespoon tomato paste
150g red capsicum, diced
1 cup mushrooms, sliced
400g tin diced tomatoes
1 carrot, grated
100g quinoa
1 cup vegetable stock

Method
Bring vegetable stock to a boil over medium heat.  Add quinoa and simmer, covered, for about 15 minutes, or until water is absorbed and curly "tails" appear on the grains.

Meanwhile, heat a medium saucepan or frying pan over medium heat.  Spray with olive oil.  Add onion and garlic and cook for a few minutes, until soft.  Add chicken and cook until browned.  Add tomato paste and stir through with capsicum, mushrooms, tomatoes and carrot.  Cook for a further 5 minutes, until vegetables are soft.

Mix through the quinoa and serve.