Savor our Simple Chicken and Quinoa Supper this evening. Keep things easy without sacrificing delicious flavors using this simple recipe.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1-1/2 cups fat-free reduced-sodium chicken broth
1 cup quinoa, uncooked
1 Tbsp. fresh lime juice
1 orange pepper, chopped
1 yellow pepper, chopped
1 green onion, sliced
1/4 cup chopped fresh cilantro
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Let's Make It
Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 1 hour to marinate. Meanwhile, bring broth to boil in medium saucepan on medium-high heat. Stir in quinoa. Return to boil; cover. Simmer on medium-low heat 10 to 15 min. or until quinoa is tender and liquid is absorbed. Cool.
Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
Mix remaining dressing and lime juice until blended. Combine quinoa, peppers, onions and cilantro in large bowl. Add dressing mixture; mix lightly. Serve with chicken.
The chicken and quinoa salad can be prepared ahead of time. Refrigerate in separate containers up to 24 hours before serving.
Pack sliced chicken and quinoa salad in separate resealable containers; place in insulated bag with freezer pack before heading out the door to keep cool until ready to serve.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.