Chicken broth tends to make things tastes better, in my opinion, as it provides an elevated taste to dishes. The ingredients in this recipe are interchangeable, based on what else is being served. For instance, I add pineapple chunks when topping with pineapple chutney. I’ve also used green beans for an added crunch.

It’s not necessary to let the quinoa sit covered for up to 30 minutes, but it sure gets fluffier and allows me to complete other parts of the dish while staying warm.

2 servings

Ingredients:

• 1 Chicken breast, brined
• 1 cup chicken broth
• 1/2 cup quinoa, rinsed
• 2/3 cup broccoli flourettes
• 2/3 cup chopped tomatoes
• 1/3 cup diced carrot
• 2 Tbsp chopped scallions
• 1 Tbsp chopped cilantro
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 1/2 Tbsp honey
• 1/2 tsp yellow mustard
• 1/4 tsp curry powder
• 1/8 tsp salt
• pinch of cayenne pepper

Directions:
Quinoa –
Heat chicken broth and quinoa in pot on medium-high heat until boiling.
Simmer for 12-15 minutes covered until water is gone.
Remove from heat and allow to sit covered for up to 30 minutes.

Chicken –
Heat butter on high heat.
Remove chicken from brine and pat dry.
Salt and pepper both sides and add to skillet.
Cook until crispy on both sides, turning every two minutes.
Turn heat down and cover until cooked through.
Remove from heat and slice into bite size pieces.

Dressing –
Add olive oil, lemon juice, honey, mustard, curry powder, salt and cayenne pepper in a small jar.
Shake well and set aside until ready to use.

Salad –
Add broccoli, carrot, scallions and cilantro to a bowl.
Fluff quinoa and add to bowl.
Stir in dressing and mix well.
Add slices of chicken and top with mango chutney.