Paula wanted something on the lighter side tonight. She picked out Glazed Chicken with Almond Quinoa from the December 2013 Cooking Light. It was pretty simple and also quite tasty.
Start by combining 1 1/2 cups water, 1 cup uncooked quinoa, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium saucepan. Bring to a boil. Reduce heat, and simmer 15 minutes or until liquid is absorbed, stirring occasionally. Once the quinoa is cooked, stir in 1/4 cup chopped green onions, 1 tablespoon white wine vinegar, 2 tablespoons of sliced almonds, 1 tablespoon olive oil, and 1 tablespoon of lemon juice. Keep warm until the chicken is cooked.
Sprinkle 3-4 boneless chicken breasts with 3/8 teaspoon salt and 3/8 teaspoon pepper. Heat a large skillet over medium-high heat. Add 2-3 tablespoons of olive oil to pan and swirl to coat. Add the chicken to pan. Cook 6 minutes on each side or until done. Remove from pan. Add 1/3 cup chicken stock to pan, and cook 1 minute, scraping pan to loosen browned bits. Add 2 tablespoons white wine vinegar and 1/3 cup red pepper jelly to pan. Bring to a boil. Reduce heat, and simmer 5 minutes or until slightly thickened. Top each chicken breast half with the sauce. Serve with the quinoa mixture.
We also had this meal with a snap pea and bell pepper saute as a side dish. That was also easy to make. Heat a skillet over medium high heat. Add 2 tablespoons of olive oil and swirl to coat. Add 12 ounces of sugar snap peas and 1 yellow bell pepper, sliced into thin slices. Saute 3 minutes or until crisp tender. Sprinkle with salt and pepper and serve.
All in all, it was a delicious meal! Theodore and I were treated to this dish when we got home from school. We were not able to help with this one because he had track practice.