- 1 1/2 cups water
- 1 cup quinoa, uncooked
- 1/2 tsp. salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 1/4 cup green onions, chopped
- 3 TBS white wine vinegar, divided
- 2 TBS sliced almonds, toasted
- 2 TBS extra-virgin olive oil, divided
- 1 TBS freshly squeezed lemon juice
- 4 skinless, boneless chicken breasts, halved (about 6 oz.)
- 1/3 cup unsalted chicken stock
- 1/3 cup red pepper jelly
FOR THE BELL PEPPER SAUTÉ:
- 2 tsp. extra-virgin olive
- 12 oz. trimmed sugar snap peas
- 1 cup yellow bell pepper, sliced
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
In a medium saucepan, combine water, quinoa, 1/8 tsp. salt and 1/8 tsp. pepper; bring to a boil. Reduce heat and simmer 15 minutes or until liquid is absorbed, stirring occasionally. Stir in green onions, 1 tablespoon vinegar, almonds and 1 tablespoon extra-virgin olive oil and lemon juice. Sprinkle chicken with remaining 3/8 teaspoon of salt and 3/8 teaspoon of black pepper. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon of extra-virgin olive oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes on each side or until done. Remove from pan. Add stock to pan and cook 1 minute longer, scraping pan to loosen browned bits. Add remaining 2 tablespoons of vinegar and jelly to pan; bring to a boil. Reduce heat and simmer 5 minutes or until slightly thickened. Top each chicken breast half with 2 tablespoons of sauce. Serve with quinoa.
FOR THE BELL PEPPER SAUTÉ:
Heat a large skillet over medium to high heat. Add 2 teaspoons of extra-virgin olive oil; swirl to coat. Add 12 ounces trimmed sugar snap peas; saute 2 minutes. Add 1 cup sliced yellow bell pepper; saute 3 minutes or until crisp-tender. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
