Chicken and Quinoa Skillet with Peanut Sauce
A thirty minute or less meal, chicken and quinoa skillet with peanut sauce has a flavor profile reminiscent of Thai cuisine. This skillet meal is jam-packed with vegetables from red bell pepper, to shredded carrots and cabbage, and flavored with fresh herbs. Protein-packed with lean ground chicken breast and bulked up with quinoa, this skillet makes for the ideal healthy lunch or dinner. The finishing touch is a thick and creamy peanut sauce to tie all the flavors together. The generous serving size of this meal is guaranteed to keep you full and satisfied.
Servings 4
Calories 444kcal
Equipment
- large skillet or wok
Ingredients
- 4 scallions chopped, white and green parts separated
- 4 cloves garlic minced
- 1 tsp ginger ginger root or squeeze ginger
- 1 tsp sesame oil
- non-stick cooking spray
- 1 lb 98% fat free ground chicken breast
- 2 cups red bell pepper chopped, 2 medium peppers
- 3 cups shredded carrots one 10-oz bag
- 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp ground ginger
- 4 cups shredded cabbage one 8-oz bag
- 2 cups reduced sodium chicken broth
- .75 cup quinoa raw, uncooked
- 1/2 lime zested and juiced
- 1/4 cup fresh cilantro
Peanut Sauce
- 1/4 cup low sodium soy sauce
- 1/2 cup powdered peanut butter
- 1 tbsp honey
- 2 tbsp rice wine vinegar
- 1/2 lime zested and juiced
Instructions
- Preheat a skillet over medium high heat.
- Chop the scallions and separate the green and white parts.
- Mince the garlic.
- Add 1 tsp of sesame oil to the pan and non-stick cooking spray.
- Add the white parts of the scallions, the garlic, and the ginger to the sesame oil.
- Saute for 2-3 minutes on medium high heat.
- Add the ground chicken breast and cook until no longer pink.
- Remove the cooked chicken from the pan and set aside.
- Chop the red bell pepper.
- Add cooking spray to the pan, and add the pepper and shredded carrots.
- Add the salt, garlic powder, onion powder, and ground ginger.
- Cook the vegetables for 10 minutes or until tender.
- Add the shredded cabbage and 1/4 cup of the chicken broth.
- Saute until wilted and tender.
Quinoa
- While the skillet chicken and vegetables are cooking, prepare the quinoa.
- Add 1 3/4 cup of the chicken broth to a small saucepan, along with the zest and juice of a lime.
- Bring the liquid to a boil, and then add the quinoa.
- Stir together, and then cover and reduce the heat to medium low.
- Simmer for 15 minutes or until cooked through. Fluff with a fork.
- Set aside until later.
Peanut Sauce and Assembly
- Combine the sauce ingredients together in a small bowl.
- Add the cooked chicken and quinoa to the pan with the vegetables, and add the peanut sauce.
- Stir and simmer for minutes until the flavors combine.
- Add the cilantro and the green parts of the scallions.
Notes
Nutrition
Serving: 2cups | Calories: 444kcal | Carbohydrates: 55g | Protein: 40g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1171mg | Potassium: 1401mg | Fiber: 11g | Sugar: 16g | Vitamin A: 18723IU | Vitamin C: 136mg | Calcium: 127mg | Iron: 4mg