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Jeweled Quinoa and Chicken

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 780
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 3g 16% Trans Fat 0g
Cholesterol: 70mg; 23%
Sodium: 520mg; 22%
Total Carbohydrate: 115g; 38%
Dietary Fiber 8g 32% Sugars 52g
Protein: 37g

% Daily Value*:

Vitamin A: 45%; 45%
Vitamin C: 20%; 20%
Calcium: 10%; 10%
Iron: 35%; 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 Choice

7 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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