Curry-Spiced Chicken with Quinoa

Name: Curry-Spiced Chicken with Quinoa
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3 tbsp. olive oil, divided; 1 large shallot, finely chopped; 2 cloves garlic, finely chopped; 1 c. tricolor quinoa; Kosher salt and pepper; 1 1/2 c. low-sodium chicken broth; 4 6-ounce boneless, skinless chicken breasts, trimmed; 2 tsp. mild curry powder; 1 lime, halved; 6 oz. frozen riced cauliflower (about 1 1/2 c.); 1 5-ounce package baby spinach

This weeknight dinner is packed with protein.

By Joy ChoPublished: Jan 7, 2025

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mike garten

Yields:

4 serving(s)

Total Time:

35 mins

Cal/Serv:

479

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For this all-in-one meal, we folded riced cauliflower into fluffy quinoa for an extra boost of veggies. We think it’s proof that healthy eating can be delicious!

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Ingredients

3 Tbsp.
olive oil, divided
1
large shallot, finely chopped
2
cloves garlic, finely chopped
1 cup
tricolor quinoa
Kosher salt and pepper
1 1/2 cups
low-sodium chicken broth
4
6-ounce boneless, skinless chicken breasts, trimmed
2 tsp.
mild curry powder
1
lime, halved
6 oz.
frozen riced cauliflower (about 1 1/2 c.)
1
5-ounce package baby spinach

Directions

1. Step 1Heat oven to 425°F. Heat 2 tablespoons oil in medium Dutch oven on medium. Add shallot and cook, stirring often, until beginning to soften, 3 to 4 minutes. Stir in garlic and cook 1 minute. Stir in quinoa and 1/4 teaspoon each salt and pepper and cook, stirring to coat in oil, 1 minute. Stir in broth and bring to a simmer. Simmer, covered, 12 minutes. Remove from heat and let sit, covered, 3 minutes.
2. Step 2Meanwhile, heat remaining 1 tablespoon oil in large ovenproof skillet on medium. Season chicken with curry powder and 1/4 teaspoon each salt and pepper and cook until golden brown on one side, 4 to 5 minutes. Flip and cook 1 minute more. Add lime halves, cut sides down, and transfer skillet to oven. Roast until chicken registers 165°F on instant-read thermometer, 6 to 8 minutes.
3. Step 3Meanwhile, place riced cauliflower in small bowl and cover with plastic wrap. Microwave until tender, about 3 minutes. Transfer to quinoa and fold in along with 1/4 teaspoon each salt and pepper, then fold in spinach until just wilted. Squeeze roasted lime over chicken and serve over veggie quinoa.

NUTRITIONAL INFORMATION: About 479 calories, 15.5 g fat (2.5 g saturated), 94 mg cholesterol, 510 mg sodium, 38 g carbohydrate, 2 g fiber, 4.5 g sugar (0 g added sugar), 44 g protein

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