Photo: Jason Wallis; Styling: Cindy Barr 
Serves 4

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.

How to Make It

Step 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.

Step 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.

Chef's Notes

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

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Ratings & Reviews

Always nice to find a new recipe for chicken breast!

March 18, 2015
GREAT recipe. I never gave Tobasco Pepper jelly a second look, but I'm going to have to keep it on hand now. i squeezed some fresh orange onto the quinoa in addition to some lemon -- it really freshened it up. If I had fresh cilantro I would have used that too. I finished it with a bit of cornstarch to a couple TBSP of broth and added that mixture to the pan. It thickened the sauce up slightly. Another tip I like to share is to always pound the chicken breasts to an even thickness. It helps speed up cooking and ensures even cooking as well.

luv2sing21's Review

August 18, 2014
This was fantastic. I made a few minor adjustments for flavor. I used more green onion in the quinoa and 1/2 of the cooking liquid was low sodium chicken broth. I also kicked up the pepper jelly just a bit by adding about 1 tsp of sriracha sauce.

daneanp's Review

July 01, 2014
I was a bit unsure the family would go for this - but everyone cleaned their plates! Will make again - great on a weeknight when time is tight.

Barkly's Review

June 24, 2014
Made exactly by the recipe. Very good. Didn't use all the sauce as it might have been too sweet. Will definitely make it again.

LDombeck's Review

January 28, 2014
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.

nola0107's Review

January 14, 2014
Easy & delicious! Loved the heat & sweetness from the sauce. What a nice combination with the quinoa. The almonds gave the quinoa a nice crunch. Will definitely add this to my favorite recipes. I followed the recipe exactly except I returned the chicken to the pan to give it a nice coating of the sauce & spooned extra sauce on the chicken when I served it.

RuthHoffeditz's Review

January 04, 2014

karenrmj's Review

December 27, 2013
Prepared this for dinner tonight. Cooked the chicken breast to a temperature of 160 degrees and it turned out moist and juicy. As others have mentioned the glaze is slightly sweet with a punch. Yummy! Used white balsamic vinegar and also added more scallions. Otherwise, it is a little bland.

Jennifer1210's Review

December 10, 2013
I didn't know what kind of flavor to expect from the chicken but the ingredients sounded interesting. To my surprise it came out as a sweet and sour sauce, but 100x's better than the glop that is served at the restaurants. I brought leftovers for co-workers to try and they are requesting the recipe.

Lisaetx's Review

December 05, 2013
I made the chicken and quinoa last night. It was a HIT!!! The chicken was so delicious, salty and sweet with a little heat. Perfect combination. The kids LOVED it. And the quinoa was better than we expected. The white wine vinegar added a little punch that was needed. I added more green onions because I am Cajun :D