Baked Sweet & Sour Chicken with Quinoa
Ready in 45 minutes
Serves 4


  • 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
Chinese chicken sweet and sour sauce


  • 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!