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Per serving
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- 1
Cook the quinoa
In a small saucepan, bring 1 1/3 cups of the chicken broth to a boil. Add the rinsed quinoa, reduce the heat, cover, and simmer until the liquid is absorbed, 12-15 minutes.
- 2
Saute the vegetables
Heat the canola oil in a large skillet over medium-high heat. Add the diced sweet potato, chopped onion, and chopped celery. Saute until the sweet potato is tender, 10-12 minutes.
- 3
Build the skillet
Stir in the peas, minced garlic, minced ginger, curry powder, and salt; cook and stir 2 minutes. Add the shredded cooked chicken breast and the remaining 1/2 cup broth; heat through. Fold in the cooked quinoa and serve.
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Curried Chicken and Quinoa Skillet
Created by: MacroMeals
Ingredients
- 1 5/6 cup chicken broth
- 2/3 cup quinoa
- 1 tbsp canola oil
- 1 sweet potato
- 1 onion
- 1 celery
- 1 cup peas
- 2 garlic
- 1 tsp fresh ginger
- 3 tsp curry powder
- 1/4 tsp salt
- 2 cup chicken breast
Instructions
- Cook the quinoaIn a small saucepan, bring 1 1/3 cups of the chicken broth to a boil. Add the rinsed quinoa, reduce the heat, cover, and simmer until the liquid is absorbed, 12-15 minutes.
- Saute the vegetablesHeat the canola oil in a large skillet over medium-high heat. Add the diced sweet potato, chopped onion, and chopped celery. Saute until the sweet potato is tender, 10-12 minutes.
- Build the skilletStir in the peas, minced garlic, minced ginger, curry powder, and salt; cook and stir 2 minutes. Add the shredded cooked chicken breast and the remaining 1/2 cup broth; heat through. Fold in the cooked quinoa and serve.