Bring your kitchen to South Asia with our Curry Chicken with Quinoa and Sweet Potatoes. We love this!
What You Need
Original recipe yields 4 servings
2 Tbsp. KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 small onion, chopped
1 clove garlic, minced
1 cup quinoa, uncooked
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 lb. sweet potatoes (about 2), chopped
1-1/2 tsp. curry powder
1/2 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
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Let's Make It
Heat dressing in large skillet on medium-high heat. Add chicken, onions and garlic; cook and stir 3 to 4 min. or until chicken is no longer pink. Add quinoa; cook and stir 1 min.
Add broth, potatoes and curry powder; stir. Bring to boil; cover. Simmer on medium-low heat 18 to 20 min. or until chicken is done, quinoa and potatoes are tender and broth is absorbed, stirring occasionally.
Serve topped with cheese.
Prepare using your favorite variety of KRAFT 2% Milk Shredded Cheese.
Make it Your Own
Curry powder can be mild, medium or hot. Additional curry powder can be added if desired to suit your personal preference.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 7g
* 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.