Curried Chicken with Quinoa
Adapted from a Fitness magazine recipe
Makes 4 Servings
4 servings quinoa (1 cup)
2 cups chicken broth
1 jalapeno pepper, finely diced
1 tbsp plus 1 tsp lime juice, divided
¼ cup cilantro, diced
Salt and pepper to taste
2 tbsp red curry paste
2 tsp canola oil
1 tbsp plus ½ tsp minced garlic, divided
1 pound chicken, raw and diced
1 6-oz. container 0% Greek yogurt (Fage)
1 tsp minced ginger
Cook quinoa according to package with chicken broth. Combine with jalapeno, 1 tsp of lime juice and half of cilantro. Season with salt and pepper. In a large bowl, whisk together paste, oil, 1 tbsp garlic and 1 tbsp lime juice. Add chicken; toss to coat. Mix together yogurt, ginger, remaining cilantro and 1 tsp garlic in a small bowl. Heat a pan to medium. Cook chicken until no longer pink, about 5 minutes per side. Separate quinoa mixture into four bowls. Divide chicken and sauce and pour over quinoa. Divide yogurt mixture into four servings and spoon over chicken.
Nutritional Information: 420 calories, 52 carbs, 8 fat grams and 35 protein grams.
Review: We really like this. It tastes good hot and cold, which is fun. And the yogurt sauce definitely added a nice, tangy topping. The chicken had a great flavor too it, and don't be scared of the jalapeno - it didn't add too much heat. The red curry paste added the most heat but it was very bearable. I'm all for a quinoa and really liked this easy-to-make recipe. It did take a bit of prep with the cilantro and jalpeno, but mostly it was just opening jars and measuring out yumminess. We will DEFINITELY have this one again!