Chop tomato. Cut chicken into bite-size pieces; toss with seasoning and oil. Wash hands.

Preheat large, non-stick sauté pan on medium-high for 2-3 minutes. Place chicken in pan, cook 4-5 minutes, stirring occasionally until browned. Add tomatoes, peas and greens. Stir until greens are wilted.

Reduce heat to medium-low, stir in quinoa and stock. Cover and cook for 20-25 minutes or until quinoa is tender and chicken is 165°F. Serve.