Curry Chicken and Broccoli with Quinoa
Amazingly simple & yummy meal! A nice Indian inspired take on chicken and broccoli. Instead of rice, I use quinoa to help lower the carbs. Low carbs on Bacon & Vodka? Well, we all need to make sure we have a few healthy meals in our repertoire! My son’s favorite cuisine is Indian food so this is a winner with him. I know you’ll love it, too!
Curry Chicken and Broccoli with Quinoa
Ingredients
- 1 cup Quinoa
- 2 cups Chicken Stock
- 1 head Broccoli, florets cut off steamed
- 1 1/2 Tablespoon Curry Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 2 Tablespoons Canola Oil
- 1 cup Onion, diced
- 1-1.5 lbs Chicken Breast, cubed
- 2 Tablespoons Water
Instructions
-
You will need to begin heating the water to steam the broccoli and the chicken stock to cook the quinoa.
-
Heat the chicken stock on high in a 2 quart sauce pan bringing it to a boil. Stir in the quinoa, 1/2 Tablespoon of curry powder, along with the garlic powder, salt, and pepper. Return to a boil, then reduce to a simmer and cover. Cook for 20 minutes.
-
Add the broccoli to the steamer once the water begins to boil. Cover and steam the broccoli for 5 minutes. Remove from the heat but leave covered.
-
Meanwhile, heat 1 Tablespoon of canola oil in a medium skillet over medium high heat. Saute the onions until they start turning a little brown. Set aside.
-
In the same skillet, heat 1 Tablespoon of canola oil in a medium skillet over medium high heat. Add the cubed chicken breast and season with salt and pepper to taste.
-
When the chicken is almost done, add 1 Tablespoon of curry powder and 2 Tablespoons of water.
-
When the quinoa is finished cooking, transfer to a serving bowl. Stir in the chicken, broccoli, and onions.
