Best 3 Sweet Savory Chicken Quinoa Recipes

SWEET & SAVORY CHICKEN QUINOA

Steps:

• 1. Using a vegetable peeler, remove a 3-inch strip of peel from the orange. Place peel and 1 1/4 cups water in a medium saucepan; bring to boiling over medium-high heat. Stir in quinoa, ginger, cinnamon and coriander; reduce heat to low. Cook, covered, 15 to 20 minutes or until quinoa is tender. Remove from heat; discard orange peel.
• 2. Meanwhile, in a medium bowl combine raisins, cherries and 1 cup hot water; stir. Let stand 15 minutes. Drain; set aside.
• 3. In a large bowl combine quinoa, raisins, cherries and chicken. Finely grate remaining orange peel to measure 1/2 teaspoon zest; add to bowl.
• 4. Cut orange in half; squeeze 1/2 cup juice. In a small bowl whisk together orange juice, zest, oil and vinegar. Drizzle over cooked quinoa; toss to coat and serve.
• 5. ** NOTE - My modifications - Used regular raisins and cranberries in place of golden raisins and cherries (because I had them). Cut 2 raw chicken breasts into strips and seasoned with garlic powder and pepper. Browned those in 1 tbls. olive oil. Browned 1/4 c. chopped onion and 1 clove of garlic in same pan when chicken was cooked. Added all of that at the point where you add the chicken. Added 1 extra teaspoon of olive oil to the dressing - DID NOT use 3 tbls. of oil. Seasoned with some additional black pepper.

CHICKEN AND QUINOA SKILLET WITH PEANUT SAUCE

Steps:

• Preheat a skillet over medium high heat.
• Chop the scallions and separate the green and white parts.
• Mince the garlic.
• Add 1 tsp of sesame oil to the pan and non-stick cooking spray.
• Add the white parts of the scallions, the garlic, and the ginger to the sesame oil.
• Saute for 2-3 minutes on medium high heat.
• Add the ground chicken breast and cook until no longer pink.
• Remove the cooked chicken from the pan and set aside.
• Chop the red bell pepper.
• Add cooking spray to the pan, and add the pepper and shredded carrots.
• Add the salt, garlic powder, onion powder, and ground ginger.
• Cook the vegetables for 10 minutes or until tender.
• Add the shredded cabbage and 1/4 cup of the chicken broth.
• Saute until wilted and tender.

BBQ CHICKEN AND QUINOA SKILLET

Steps:

• Cook the quinoa in water according to package directions. (Total yield will be approximately 2 cups cooked quinoa, if you want to use pre-cooked quinoa).
• Combine the spice rub ingredients in a small bowl.
• Dice the bell pepper and red onion; slice the zucchini vertically and then chop it into pieces (half-moon shaped).
• Preheat the pan over medium high heat and add olive oil spray.
• Add the chopped pepper, onion and zucchini to the pan with 1 tbsp of the spice blend.
• Toss to coat, and cook the vegetables for 10 minutes, stirring frequently.
• After 10 minutes, remove the vegetables from the pan and set aside.
• To the same skillet, add more olive oil spray and the ground chicken.
• Add the remaining spice blend, and break the chicken up into pieces.
• Cook the chicken until no longer pink.
• Add the cooked vegetables and quinoa back into the skillet, along with the corn and chopped scallions.
• Add the BBQ sauce and chicken broth to the pan and stir to combine.
• Simmer the ingredients with the BBQ sauce and broth for about 5 minutes or until the liquid is absorbed.
• Top with cheddar cheese. Cover to melt.