Baked Sweet & Sour Chicken with Quinoa January 7, 2020/ Posted By : Liz Keller/ 0 comments / Under : Recipes Baked Sweet & Sour Chicken with Quinoa Ready in 45 minutes Serves 4 Ingredients: Ground Ginger- 1 teaspoon Low-sodium vegetable broth- 2 cups Carrot- 1 large, cut into thick slices Scallions- 6 onions, cut into 2-inch pieces Green Bell Pepper- 1 pepper, cut into 1-inch pieces Red Bell Pepper- 1 pepper, cut into 1-inch pieces Ketchup- 1 tablespoon Water- 1 tablespoon Reduced-sodium soy sauce- 1 tablespoon Honey- 3 tablespoons Rice Vinegar- 1 tablespoon Quinoa- 1 cup Skinless Boneless Chicken Breast- 1 pound Salt & Pepper Directions: Preheat oven to 400°F. Spray baking dish with nonstick cooking spray or lightly coat with olive oil and set aside. In a medium bowl, mix honey, ketchup, soy sauce, vinegar, ginger and water. Toss chicken in mixture and place in prepared baking dish. Toss peppers, carrots and scallions in remaining mixture and place evenly over chicken. Loosely cover baking dish with foil, leaving one end open to vent. Bake for 25 to 35 minutes, or until chicken is thoroughly cooked and vegetables are tender. While the chicken cooks, put quinoa and broth in a medium sauce pan. Bring to a boil over high heat. Then cover, reduce to a simmer (medium-low) for 15 minutes, or until liquid is absorbed and quinoa is tender. Season with salt and pepper, as desired. Divide quinoa on plates and spoon chicken and vegetables over quinoa. Enjoy!