Jeweled Quinoa and Chicken

Looking for a sweet and sour dinner using Progresso® chicken broth? Then try this baked dish that's made with chicken and quinoa.

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  • prep time 25 min
  • total time 40 min
  • ingredients 13
  • servings 4
 

Ingredients

1
cup uncooked quinoa
2
cups water
2
tablespoons olive oil
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
1/2
teaspoon salt
1/4
teaspoon pepper
4
large shallots, sliced (about 1 cup)
1/2
cup Progresso™ chicken broth (from 32-oz carton)
3/4
cup apricot preserves
1/3
cup sweetened dried cranberries
1/3
cup golden raisins
4
tablespoons chopped fresh parsley
1/4
cup pine nuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 2-quart round casserole with cooking spray.
  • 2 In 2-quart saucepan, heat quinoa and water to boiling over high heat. Reduce heat to low. Cover; simmer 10 to 15 minutes or until all water is absorbed.
  • 3 Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken, salt and pepper in oil 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Remove with slotted spoon to bowl. Reduce heat to medium. Cook shallots in remaining 1 tablespoon oil 3 minutes, stirring occasionally, until tender. Stir in broth and preserves. Heat to boiling; remove from heat. Return chicken to skillet, discarding any juices in bowl.
  • 4 In casserole, mix cooked quinoa, chicken mixture, cranberries, raisins and 3 tablespoons of the parsley. Sprinkle with remaining 1 tablespoon parsley and the pine nuts.
  • 5 Bake uncovered 15 minutes or until thoroughly heated and nuts are toasted.
  • 1 Heat oven to 350°F. Spray 2-quart round casserole with cooking spray.
  • 2 In 2-quart saucepan, heat quinoa and water to boiling over high heat. Reduce heat to low. Cover; simmer 10 to 15 minutes or until all water is absorbed.
  • 3 Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken, salt and pepper in oil 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Remove with slotted spoon to bowl. Reduce heat to medium. Cook shallots in remaining 1 tablespoon oil 3 minutes, stirring occasionally, until tender. Stir in broth and preserves. Heat to boiling; remove from heat. Return chicken to skillet, discarding any juices in bowl.
  • 4 In casserole, mix cooked quinoa, chicken mixture, cranberries, raisins and 3 tablespoons of the parsley. Sprinkle with remaining 1 tablespoon parsley and the pine nuts.
  • 5 Bake uncovered 15 minutes or until thoroughly heated and nuts are toasted.

EXPERT TIPS

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Expert Tips

You can change up this recipe by substituting other favorite grains, such as rice or couscous, for the quinoa.

Quinoa, a grain native to South American cuisine, is pronounced KEEN-wah. It contains more protein than any other grain and has a delicate, bland flavor that takes on the flavors of ingredients it’s paired with.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
780
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
520mg
520%;
Total Carbohydrate
115g
115%
(Dietary Fiber
8g
8%
  Sugars
52g
52%
),
Protein
37g
37%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
20%;
Calcium
10%;
Iron
35%;
Exchanges:
4 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
7 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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