This was quick and easy. The hot pepper jelly (at least my trader joe's version) was not too spicy. it was more like sweet and sour. The pepper and pea saute on the side was also super easy and good. My husband, who is always skeptical of quinoa, actually like this recipe.
Glazed Chicken with Almond Quinoa
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- Calories: 472
- Fat: 15.2g
- Saturated fat: 2.3g
- Monounsaturated fat: 7.8g
- Polyunsaturated fat: 3.1g
- Protein: 43.3g
- Carbohydrate: 39.6g
- Fiber: 3.6g
- Cholesterol: 109mg
- Iron: 2.9mg
- Sodium: 527mg
- Calcium: 44mg
- 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.
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