Chicken and Sweet Potato Stir Fry

This is a recipe I found in the January 2011 issue of Prevention magazine. It's got lots of protein and vitamins and all kinds of good-for-you stuff, and was pretty easy to make too!

Chicken and Sweet Potato Stir Fry

1 c. water
1/2 c. quinoa, rinsed and drained (I often don't bother rinsing and draining it and haven't noticed a problem)
1 medium sweet potato (about 8 oz.), peeled and cut into 1/2" cubes
4 tsp. canola oil
12 oz. boneless, skinless chicken breasts, cut into 1/2" cubes
1 medium onion, chopped
1 jalapeno pepper, finely chopped
1 medium red bell pepper, chopped
1 clove garlic, minced
1 tsp. ground cumin
1 c. frozen peas
3 Tbsp. chopped cilantro
1/4 tsp. salt
1/8 tsp. pepper

1. Combine water and quinoa in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, and simmer until liquid has been absorbed, 12 to 15 minutes.
2. Put sweet potato in small saucepan with enough cold water to cover by 2" while quinoa is cooking. Bring to a boil over medium-high heat and cook just until tender, 3 to 4 minutes. Drain.
3. Heat 2 tsp. of the oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until starting to brown, about 4 minutes. Remove from pan.
4. Add remaining 2 tsp. oil to pan. Stir in onion and jalapeno pepper. Cook, stirring occasionally, for about a minute. Add red pepper, garlic, and cumin. Cook until vegetables start to soften, 2 to 3 minutes. Stir in peas and chicken and cook 2 minutes. Add quinoa and sweet potato and cook, stirring frequently, until heated through. Remove from heat and stir in cilantro, salt, and pepper.

Makes 4 servings.
Nutrition information per serving:
307 calories
24 g protein
34 g carbs
6 g fiber
8 g fiber
264 mg sodium