Sautéed Chicken and Quinoa Recipe

Get greatness in a dish with our Sautéed Chicken and Quinoa Recipe! Ginger, garlic and more make this Healthy Living chicken and quinoa recipe so tasty.

Rated 3.5 from 4 votes

1-1/2 cups water

1 cup quinoa , uncooked

2 tsp. oil , divided

4 small boneless skinless chicken breasts (1 lb.)

1/4 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil , divided

4 carrot s, cut into 1/4-inch-thick slices

1 Tbsp. minced gingerroot

2 cloves garlic , minced

4 cups loosely packed bok choy cabbage (1/2 inch thick)

1. Bring water to boil in medium saucepan. Add quinoa; cover. Simmer on medium-low heat 15 min. or until liquid is absorbed.

2. Meanwhile, heat 1 tsp. oil in large skillet on medium-high heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF), adding 2 Tbsp. dressing to skillet for the last minute. Transfer chicken to plate; top with reserved pan drippings. Cover to keep warm.

3. Add remaining oil, carrots, ginger and garlic to skillet; cook 3 to 5 min. or until ginger and garlic are fragrant, but not browned, stirring frequently. Stir in bok choy; cook 1 to 2 min. or until bok choy begins to wilt. Add remaining dressing; cook 2 min. or until carrots are crisp-tender and liquid comes to boil, stirring frequently.

4. Spoon quinoa onto serving plates; top with vegetable mixture and chicken.

Sautéed Chicken and Quinoa Recipe

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Instructions

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