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Curried Chicken Skillet Exps Sddj18 205196 D08 09 3b 17

Curried Chicken Skillet

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Ingredients

  • 1-1/3 cups plus 1/2 cup reduced-sodium chicken broth, divided
  • 2/3 cup quinoa, rinsed
  • 1 tablespoon canola oil
  • 1 medium sweet potato, diced
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 cup frozen peas
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 3 teaspoons curry powder
  • 1/4 teaspoon salt
  • 2 cups shredded cooked chicken

Directions

  • 1. In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
  • 2. In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.

Nutrition Facts

2 cups: 367 calories, 11g fat (2g saturated fat), 62mg cholesterol, 450mg sodium, 39g carbohydrate (8g sugars, 6g fiber), 29g protein. Diabetic exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.

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