South American Chicken and Quinoa

South American Chicken and Quinoa

South American Chicken and Quinoa


Makes 4 servings


Tomato-Apricot Chutney
1 teaspoon ground turmeric
1 teaspoon dried thyme
3/4 teaspoon salt, divided
1 pound boneless skinless chicken breast halves, cut into 1-inch pieces
2 tablespoons olive oil, divided
1 large green bell pepper, seeded and chopped
1 medium onion, chopped
1 cup uncooked quinoa
1 cup chicken broth
1 cup unsweetened coconut milk
1 teaspoon curry powder
1/4 teaspoon ground ginger


  1. Prepare Tomato-Apricot Chutney; set aside.
  2. Combine turmeric, thyme and 1/4 teaspoon salt in shallow dish. Dip 1 chicken piece at a time into spice mixture, coating all sides; set aside.
  3. Heat 1 tablespoon oil in heavy, large skillet over medium-high heat. Add bell pepper and onion. Cook and stir 2 minutes or until vegetables are crisp-tender. Remove from skillet with slotted spoon; set aside.
  4. Add remaining tablespoon oil to skillet. Add chicken pieces. Cook and stir 5 minutes or until browned and no longer pink.
  5. Rinse quinoa in small strainer under cold running water; drain well.
  6. Combine quinoa, chicken broth, coconut milk, curry, remaining 1/2 teaspoon salt and ginger in heavy, large saucepan. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 10 minutes.
  7. Stir in chicken and pepper mixture; cook 5 minutes or until liquid is absorbed. Serve with Tomato-Apricot Chutney. Garnish with red chili pepper, if desired.

Nutritional Information

Serving Size: 1/4 of total recipe
Calories 676
Calories from Fat 34 %
Total Fat 25 g
Saturated Fat 14 g
Cholesterol 66 mg
Carbohydrate 77 g
Fiber 9 g
Protein 36 g
Sodium 935 mg

Dietary Exchange

Starch 5
Meat 3
Fat 3-1/2

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