4 parts quinoa, cooked
1 chicken breast
2 parts water
2 tablespoons olive oil
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
1 teaspoon lemon juice
1 clove garlic, thinly sliced
1 tablespoon canola oil
2 tablespoons chopped fresh parsley
1 (8 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can tomato juice
1 (5 ounce) can black olives, drained
2 cups shredded mozzarella cheese
1 cup chopped black olives, drained
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breast in a small bowl. Add water, olive oil, onion, bell pepper, lemon juice, garlic, canola oil, parsley, tomatoes with green chile peppers, tomato juice and black olives in small bowl. Mix well and pour mixture into pie crust.
Bake in preheated oven for 35 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 40 minutes. Cool completely. Refrigerate for at least 3 hours, or until chicken is tender.