SautÃ©ed Chicken and Quinoa

Name: SautÃ©ed Chicken and Quinoa
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil, divided; 946 milliliters loosely packed bok choy cabbage (1/2 inch thick); 4 carrots, cut into 1/4-inch-thick slices; 2 cloves garlic, minced; 1 Tbsp minced gingerroot; 2 teaspoons oil, divided; 237 milliliters quinoa, uncooked; 454 grams small boneless skinless chicken breasts; 237 milliliters water

You can never have too many main course recipes, so give SautÃ©ed Chicken and Quinoan If you have water, carrots, oil, and a few other ingredients on hand, you can make it. To use up the quinoa you could follow this main course with the Quinoa Pudding as a dessert. From preparation to the plate, this recipe takes roughly 35 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Bring water to boil in medium saucepan.

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Water

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Sauce Pan

Add quinoa; cover. Simmer on medium-low heat 15 min. or until liquid is absorbed.

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Quinoa

Meanwhile, heat 1 tsp. oil in large skillet on medium-high heat.

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Cooking Oil

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Frying Pan

Add chicken; cook 5 to 7 min. on each side or until done (165F), adding 2 Tbsp. dressing to skillet for the last minute.

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Whole Chicken

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Frying Pan

Transfer chicken to plate; top with reserved pan drippings. Cover to keep warm.

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Whole Chicken

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Frying Pan

Add remaining oil, carrots, ginger and garlic to skillet; cook 3 to 5 min. or until ginger and garlic are fragrant, but not browned, stirring frequently. Stir in bok choy; cook 1 to 2 min. or until bok choy begins to wilt.

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Bok Choy