Entrée

Simple Chicken Quinoa Supper

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prep time

10 min

total time

50 min

makes

4 servings, 1 chicken breast (90 g) and 1 cup (250 mL) salad each

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kraft

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What You Need

1/2 cup Kraft Mango Chipotle Dressing, divided

4 small boneless skinless chicken breasts (1 lb./450 g)

1-1/2 cups 25%-less-sodium chicken broth

1 cup quinoa, uncooked, rinsed

1 Tbsp. fresh lime juice

1 orange pepper, chopped

1 yellow pepper, chopped

1 green onion, sliced

1/4 cup chopped fresh cilantro

Make It

POUR 1/4 cup dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate until ready to use. Bring broth to boil in medium saucepan on medium-high heat. Stir in quinoa. Return to boil; cover. Simmer on medium-low heat 10 to 15 min. or until quinoa is tender and liquid is absorbed. Cool.

MEANWHILE, heat barbecue to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 12 to 15 min. or until done (170ºF), turning after 7 min.

MIX remaining dressing and lime juice in large bowl. Add quinoa, peppers, onions and cilantro; mix lightly. Serve with chicken.

kraft kitchens tips

Make Ahead

Chicken and quinoa salad can be prepared ahead of time. Refrigerate in separate containers up to 24 hours before serving.

Take Along

Pack sliced chicken and quinoa salad in separate resealable containers; place in insulated bag with freezer pack to keep cool until ready to serve.

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rating

I liked it except I added a bit too much cilantro. My husband didn't like it at all.
posted by a cook | on 4/4/2013

rating

very light a refreshing for summer
posted by browne | on 7/8/2011

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My girlfriend sent me this recipe via email. Made it for supper tonight. My husband is a picky eater but in the last few years has been willing to try new foods. Was not sure how he would like the quinoa. After a few bits of supper he said "this is not an exciting meal but it is a very tasty one" Would defenitly like to have it again. Thanks.
posted by arbe | on 6/12/2011

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Made this new recipe thinking the chipotle would give it some kick but it didn't. I marinated the chicken for almost 24 hours and it really didn't have any of the dressing flavour to speak of. I did like the quinoa salad part but it was definitely more flavourful cold so I'd make that ahead of time next time. Maybe cooking the chicken in some of the dressing as one reviewer stated could give it more of the dressing flavour. The dressing is more like a fresh summer flavour so came out at the perfect season.
posted by hubleyddavis | on 6/8/2011

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Four b.c I built on the recipe, but it ended up a 5. Swapped quinoa for couscous. Sauteed the chicken in the dressing & added a little Soy sauce. Tossed it all together in a salad & in addition to peppers and onions, added feta, spinach,soy sauce and walnuts
posted by aprylstar | on 6/6/2011

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I'm sorry but this was terrible. I made pretty much as directed - I like mango but the dressing was horrendous. We couldn't even eat the meal.
posted by jgould | on 6/5/2011

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A good recipe for introducing someone to quinoa (especially if they enjoy onion). I would suggest allowing the chicken to maranaide in the sauce for a little while longer and brushing some on right before serving. I'm happy kraft is finally embracing quinoa, it's delicious!
posted by LyndseyB | on 6/3/2011

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This was a delicious and quick recipe to make. Instead of cooking the chicken on the BBQ we cut the chicken up into little peices and cooked it in a frying pan. The meal only took 25 minutes to make and tasted delicious!!
posted by a cook | on 5/18/2011