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Week 20 - Dinner Five:

Mango Chicken Quinoa

 

Recipe from Green & Hemming’s Quinoa 365

Prep Time: 20 min/Total Time: 30 min.

Serves 4.

 

 

Can I Get the Recipe Tip: This meal can also be made vegetarian by simply omitting the chicken and using vegetable stock instead of chicken stock.

 

Ingredients:

2 cups chicken or vegetable stock

1 cup quinoa

1 tablespoons olive oil

4 boneless, skinless chicken breasts, diced

1¼ cups diced zucchini

1 cup diced red bell pepper (about 1 pepper)

2 tablespoons orange juice

1 ripe mango, diced

2 tablespoons chopped fresh cilantro

1 cup shredded aged cheddar cheese

½ cup light sour cream

 

 

 
 
 
 

Directions:

Bring the stock and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside.

 

Heat the oil in a large saucepan over medium-high heat. Add the diced chicken and cook for 5 minutes, stirring the chicken to lightly brown on all sides. Add the zucchini and red pepper and continue to cook for another 10 minutes, until the vegetables are tender and the chicken is thoroughly cooked. Add the orange juice and stir to coat all the ingredients.

 

Continue cooking until the mixture is warm throughout. Fold in the mango and cilantro and allow to heat slightly.

 

To serve, place a layer of quinoa on individual serving plates and top with the mango chicken mixture. Garnish with the cheddar cheese and a dollop of sour cream. Serve immediately.