South American Quinoa & Chicken Bowl with Tomato-Apricot Chutney

INGREDIENTS

Tomato-Apricot Chutney (recipe) 1 teaspoon ground turmeric 1 teaspoon dried thyme 3/4 teaspoon salt, divided 1 pound boneless skinless chicken breast halves, cut into 1-inch pieces 2 tablespoons olive oil, divided 1 large green bell pepper, seeded and chopped 1 medium onion, chopped 1 cup uncooked quinoa 1 cup chicken broth 1 cup unsweetened coconut milk 1 teaspoon curry powder 1/4 teaspoon ground ginger

PREPARATION:

1. Prepare Tomato-Apricot Chutney; set aside.
2. Combine turmeric, thyme and 1/4 teaspoon salt in shallow dish. Dip 1 chicken piece at a time into spice mixture, coating all sides; set aside.
3. Heat 1 tablespoon oil in heavy, large skillet over medium-high heat. Add bell pepper and onion. Cook and stir 2 minutes or until vegetables are crisp-tender. Remove from skillet with slotted spoon; set aside.
4. Add remaining tablespoon oil to skillet. Add chicken pieces. Cook and stir 5 minutes or until browned and no longer pink.
5. Rinse quinoa in small strainer under cold running water; drain well.
6. Combine quinoa, chicken broth, coconut milk, curry, remaining 1/2 teaspoon salt and ginger in heavy, large saucepan. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 10 minutes.
7. Stir in chicken and pepper mixture; cook 5 minutes or until liquid is absorbed. Serve with Tomato-Apricot Chutney. Garnish with red chili pepper, if desired.

This recipe appears in: Latin American NUTRITIONAL INFORMATION: Serving Size: 1/4 of total recipe Sodium 935 mg Protein 36 g Fiber 9 g Carbohydrate 77 g Cholesterol 66 mg Saturated Fat 14 g Total Fat 25 g Calories from Fat 34 % Calories 676 DIETARY EXCHANGE: Fat 3-1/2 Meat 3 Starch 5