Baked Sweet & Sour Chicken with Quinoa
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!