Simple Chicken Quinoa Supper

By amelia

Ingredients

• What You Need
• 1/2 cup Kraft Signature Mango Chipotle Dressing, divided
• 4 small boneless skinless chicken breasts (1 lb./450 g) 1-1/2 cups 25%-less-sodium chicken broth
• 1 cup quinoa, uncooked, rinsed
• 1 Tbsp. fresh lime juice
• 1 orange pepper, chopped
• 1 yellow pepper, chopped
• 1 green onion, sliced
• 1/4 cup chopped fresh cilantro

Details

Servings 4

Preparation

Step 1

Make It
POUR 1/4 cup dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate until ready to use. Bring broth to boil in medium saucepan on medium-high heat. Stir in quinoa. Return to boil; cover. Simmer on medium-low heat 10 to 15 min. or until quinoa is tender and liquid is absorbed. Cool.

MEANWHILE, heat barbecue to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 12 to 15 min. or until done (170ºF), turning after 7 min.

MIX remaining dressing and lime juice in large bowl. Add quinoa, peppers, onions and cilantro; mix lightly. Serve with chicken.

Make Ahead
Chicken and quinoa salad can be prepared ahead of time. Refrigerate in separate containers up to 24 hours before serving.