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Sautéed Chicken with Citrusy Corn & Quinoa

Sautéed Chicken with Citrusy Corn & Quinoa

4 1

A simple combination of organic chicken stock, lime juice and lime zest work together to give fresh, citrusy flavor to chicken, corn and quinoa. It's a one skillet dish that elevates chicken to a whole new level of deliciousness.

serves 4 people

Ingredients

cost per recipe: $12.12

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 2

    tablespoons olive oil

  • 1

    large onion, chopped (about 1 cup)

  • 1

    cup frozen whole kernel corn, thawed

  • 1/2

    cup uncooked red quinoa or regular (white) quinoa, rinsed

  • 2 3/4

    cups Swanson® Organic Chicken Stock

  • 2

    tablespoons lime juice

  • 1

    teaspoon grated lime zest

  • 1/4

    cup chopped fresh cilantro

view nutrition info

How to Make It

Step 1

Season the chicken as desired.  Heat half the oil in a 12-inch skillet over high heat.  Add the chicken and cook for 6 minutes or until well browned on both sides.  Remove the chicken from the skillet.

Step 2

Heat the remaining oil in the skillet.  Add the onion, corn and quinoa and cook for 3 minutes or until the onion is tender-crisp, stirring often.

Step 3

Add the stock and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Cook for 5 minutes or until the stock mixture is slightly reduced.  Stir in the lime juice and lime zest.  Cook for 5 minutes or until the quinoa is tender.

Step 4

Return the chicken to the skillet.  Cook for 3 minutes or until the chicken is cooked though.  Sprinkle with the cilantro.

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Made With
Swanson® Organic Chicken Stock

Swanson® Organic Chicken Stock

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Ratings & Reviews

(1)
  • Theresa L.

    August 31, 2017

    Quinoa

    I have been looking for a quinoa recipe that wasn't to far out in the weeds. I wanted to introduce quinoa to the dinner table and I wanted to make sure the other ingredients were liked by all. The dish was liked by everybody. Easy to fix (I used a tri color quinoa) and had a good flavor. We also talked about the new recipe at dinner while we ate. Some one recommended that I buy a rotisserie chicken and chop the meat up, then add it in when the Quinoa was almost done cooking. This will a good go to dish when we are tired rice, potatoes and pasta.

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