Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 12 oz. boneless chicken breasts | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| ½ tsp. Hy-Vee crushed red pepper | ||
| 1 tsp. Hy-Vee ground cumin | ||
| ¼ c. fresh lemon juice, divided | ||
| ½ c. chopped red onion | ||
| Zest of 1 lemon | ||
| Pinch of cayenne pepper | ||
| 1 ½ c. Hy-Vee chicken broth | ||
| 1 c. quinoa, rinsed | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee black pepper, to taste | ||
| 1 carrot, peeled and cut into matchstick-size strips | ||
| 1 medium jicama, peeled and cut into matchstick-size strips | ||
| 1 red bell pepper, seeded and cut into matchstick-size strips | ||
| ½ c. thinly sliced red onion | ||
| 2 tbsp. rice vinegar | ||
| 1 tsp. stone-ground mustard | ||
| ⅓ c. chopped cilantro |
Directions
- Place chicken breasts in a zip-top plastic storage bag. Pound chicken until thin.
- Combine oil, red pepper, cumin and 2 tablespoons lemon juice. Pour over chicken and marinate in refrigerator 30 minutes or up to 2 hours.
- Spray large saucepan with nonstick cooking spray. Add chopped onion and sauté over medium-high heat until tender, about 5 minutes. Add lemon zest, cayenne pepper, broth, quinoa, salt and pepper. Bring to a simmer. Reduce heat to low and cook until liquid is absorbed, about 20 minutes. Let sit covered an additional 5 minutes.
- Grill chicken over medium-high heat. Remove from heat and let rest. Cut into bite-size cubes.
- In a large serving bowl, combine quinoa, chicken, vegetables, vinegar, remaining 2 tablespoons lemon juice, ground mustard and cilantro. Mix well.
- Serve warm or chilled.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 35mg
- Sodium: 320mg
- Total Carbohydrates: 33g
- Protein: 18g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 90%
0%
Iron 15%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Health 2011.