Tex-Mex with fresh summer veggies and savory cilantro. Use chicken thighs or breasts.
Place chicken thighs, water, salt, pepper, butter, and celery in a large skillet over medium heat. Cook for 8 minutes on one side, uncover and stir in spices (cumin, chili powder, and garlic). Turn the chicken over and add the fresh vegetables, and place the cover back on the skillet.
Cook until chicken is cooked through and veggies are tender (approximately 8-10 minutes). Add pre-cooked quinoa and heat until warm and liquids are absorbed.
Garnish with fresh chopped cilantro, and enjoy!