Orange -Infused Chicken With Quinoa Salad
- Number of Servings: 6
Ingredients
500 ml Orange juice1 shallot chopped2 cloves garlic, chopped2 fresh thyme sprigs3 boneless, skinless chicken breasts (1 lb approx)300 ml quinoa (1.25 c)1 small red or orange pepper, chopped2 green onions, sliced50 ml chopped fresh mint50 ml diced dried apricots25 ml extra virgin olive oil25 ml seasoned rice vinegar (or apple cidar vinegar)6 c packed spring mix greens, baby spinach, or arugulasalt and pepper to taste
1. Bring 1 c of orange juice, shallot, garli and thyme to a boil in skillet. Add chicken breasts, cover and simmer for about 10 minutes, turning once or until no longer pink inside. Set aside.
2. Thoroughly rinse quinoa. Bring remaining orange juice and stock to boil in a saucepan and add quinoa. Reduce to a simmer and cover - cook for 12 minutes (or according to directions on package). Let stand 5 minutes covered. Fluff with a fork in large bowl. Add bell pepper, green onions, mint and apricots.
3. Remove chicken breasts from orange mixture and and chop into bite sized pieces. Add to quinoa. Remove thyme sprigs from skillet, bring remaining orange juice mixture to a boil. Boil for 2 minutes or until almost all the juice is evaporated. Whisk in oil and vinegar and pour over quinoa and chicken. Toss to coat evenly and season with salt and pepper.
4. Divide greens between 6 plates and spoon couscous salad over top to serve.
Number of Servings: 6
Recipe submitted by SparkPeople user ANDR3AK.
2. Thoroughly rinse quinoa. Bring remaining orange juice and stock to boil in a saucepan and add quinoa. Reduce to a simmer and cover - cook for 12 minutes (or according to directions on package). Let stand 5 minutes covered. Fluff with a fork in large bowl. Add bell pepper, green onions, mint and apricots.
3. Remove chicken breasts from orange mixture and and chop into bite sized pieces. Add to quinoa. Remove thyme sprigs from skillet, bring remaining orange juice mixture to a boil. Boil for 2 minutes or until almost all the juice is evaporated. Whisk in oil and vinegar and pour over quinoa and chicken. Toss to coat evenly and season with salt and pepper.
4. Divide greens between 6 plates and spoon couscous salad over top to serve.
Number of Servings: 6
Recipe submitted by SparkPeople user ANDR3AK.
Nutritional Info Amount Per Serving
- Calories: 386.9
- Total Fat: 8.8 g
- Cholesterol: 68.9 mg
- Sodium: 246.5 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 4.1 g
- Protein: 34.2 g
Member Reviews