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.
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
How to Make It
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.
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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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.
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.
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.
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.
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.
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.
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
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