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Oven Sweet-and-Sour Chicken with Red Quinoa

Oven Sweet-and-Sour Chicken with Red Quinoa

Nutrition Facts
  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 25 mins at 400°F
  • Cook: 15 mins
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Ingredients

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  • 3 tablespoons apricot preserves
  • 2 tablespoons ketchup
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon ground ginger
  • 1 pound boneless, skinless chicken breasts, cut into 2-inch pieces
  • 1 large green bell pepper, cored, seeded and cut into 1-inch pieces
  • 1 large red sweet pepper, cored, seeded and cut into 1-inch pieces
  • 1 large carrot, peeled and cut into thick coins
  • 6 scallions, trimmed and cut into 2-inch pieces
  • 1 cup red quinoa
  • 1 14 1/2 - ounce can reducedsodium chicken broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 pound Brussels sprouts, trimmed and shredded
  • 2 tablespoons sliced almonds

Directions

  1. Heat oven to 400 degrees . Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  2. In a medium bowl, whisk apricot preserves, ketchup, soy sauce, vinegar, ginger and 1 tbsp water. Toss chicken with 3 tbsp of the apricot mixture and place in prepared baking dish. Toss peppers, carrot and scallions with remaining mixture and spoon over chicken. Loosely tent with foil, venting at one end.
  3. Bake at 400 degrees for 25 minutes or until chicken reaches 160 degrees and vegetables are tender.
  4. Meanwhile, place quinoa, broth, salt and pepper in a medium saucepan. Bring to a boil over high heat; reduce heat to medium-low and simmer, covered, for 15 minutes or until tender. Stir in Brussels sprouts during last minute of cooking.
  5. Sprinkle almonds over quinoa. Serve with chicken and vegetables.

Tip

  • Barley or kasha can be subbed in for quinoa.

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