Glazed Chicken with Almond Quinoa

Glazed Chicken with Almond Quinoa Recipe
Photo: Jason Wallis; Styling: Cindy Barr


We love the flavor combination of Glazed Chicken with Almond Quinoa. The almonds give the quinoa a nice crunch, and the glaze on the chicken is slightly sweet with a punch.


Serves 4

Recipe from

Cooking Light

Nutritional Information

Calories 472
Fat 15.2 g
Satfat 2.3 g
Monofat 7.8 g
Polyfat 3.1 g
Protein 43.3 g
Carbohydrate 39.6 g
Fiber 3.6 g
Cholesterol 109 mg
Iron 2.9 mg
Sodium 527 mg
Calcium 44 mg


1 1/2 cups water
1 cup uncooked quinoa
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup chopped green onions
3 tablespoons white wine vinegar, divided
2 tablespoons sliced almonds, toasted
2 tablespoons olive oil, divided
1 tablespoon fresh lemon juice
4 (6-ounce) skinless, boneless chicken breast halves
1/3 cup unsalted chicken stock (such as Swanson)
1/3 cup red pepper jelly


1. Combine 1 1/2 cups water, quinoa, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until liquid is absorbed, stirring occasionally. Stir in green onions, 1 tablespoon vinegar, almonds, 1 tablespoon oil, and juice.

2. Sprinkle chicken with remaining 3/8 teaspoon salt and 3/8 teaspoon pepper. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes on each side or until done; remove from pan. Add stock to pan, and cook 1 minute, scraping pan to loosen browned bits. Add remaining 2 tablespoons vinegar and jelly to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until slightly thickened. Top each chicken breast half with 2 tablespoons sauce. Serve with about 1/2 cup quinoa mixture.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Kimberly Holland,

Cooking Light

December 2013
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