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.

  • 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
  • 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.
  • 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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