Wednesday, March 21, 2018

Apricot Glazed Chicken Quinoa

I still had two packets of the boil in a bag quinoa left from my Influenster VoxBox and was itching to try something else. This time I decided to add some chicken as I know the husband is always happier with a little meat. I wanted a more Asian feel to the dish this time and figured the apricot soy sauce I love would give a nice flavor to the dish.

Ingredients
2 chicken breasts, cubed
2 cups vegetable broth
10 spears of asparagus
1 cup quinoa
1/4 of a cup carrots, sliced
1/2 cup apricot preserves
3 tablespoons soy sauce
1 1/2 teaspoon ginger (I used a paste)

In a large skillet cook the chicken. Empty and set aside. In the same skillet add broth, quinoa, asparagus, and carrots. Simmer for about 16 minutes stirring regularly. Check the vegetables at the 15-16 minute mark to see if they are getting tender. If they are close, add chicken back in and continue stirring for 3-4 minutes.

In a separate pot, add apricot preserves, soy sauce, and ginger. Simmer over low heat until sauce is a bit runny and warm.

Dish chicken and quinoa mixture into a low bowl. Add some of the apricot glaze over the top and serve. Altogether, this should make about 4 servings.

I hope you enjoy this. I love inventing dishes. Rarely do I follow a recipe exactly (except baking because that's kind of necessary!), This dinner was only different in that no recipe inspired it. Rather, I just combined things and hoped for the best. It turned out delicious and is definitely something we'd repeat. And, if you make it I hope you'll come back and tell me what you liked or didn't like! 





1 comment:

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