Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 6

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.

Kimberly Holland
Kimberly Holland
Recipe by Cooking Light December 2013

Gallery

Jason Wallis; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 www.choosemyplate.gov.

Nutrition Facts

472 calories; fat 15.2g; saturated fat 2.3g; mono fat 7.8g; poly fat 3.1g; protein 43.3g; carbohydrates 39.6g; fiber 3.6g; cholesterol 109mg; iron 2.9mg; sodium 527mg; calcium 44mg.
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