I was lucky enough to grow up in a home where my mom cooked us supper every night. Simple meals that I thought were so easy to create that I never in my 20-year life at home took an interest in learning to make the foods that I loved. It wasn’t until my third year in university, when I had finally moved off campus, did I have a need to make my own meals.
My first few months of meals consisted of Shake ‘n Bake, Hamburger Helper and stir-fries (the only way I knew how to get veggies in!) that were created from store-bought ready-made sauces. I don’t know quite how I survived those first few months. It was actually from the creators of my once-beloved Shake ‘n Bake that I actually learned how to cook.
Once I discovered the Kraft foods recipe page, I noticed how easy it was to just follow instructions and make meals that were healthy and delicious. Eventually, I had my basic skills down and knew what words like “chop”, “dice”, “sauté” and “pan-fry” meant. At about the same time I also discovered the world of food blogs and saw my previously loved Kraft recipe page as something only a beginner or novice cook would use.
After that lengthy novel wouldn’t you be surprised that today’s recipe was found on the Kraft website?! I was too – but looking at the website, I found a lot of recipes appealed to me. It seems that Kraft has started to incorporate fresh flavour + their own products to truly try to create food that is delicious and healthy – a big change up from a few years ago (in my opinion anyway). I had seen this recipe on many a blog and people seemed to have really liked it. Not only that, but I feel like I am bit late to the quinoa party. I’d heard so much about quinoa – but my one and only encounter with it was at Costco a few months ago where it was served with soy sauce after having been boiled in water – yuck! I had not liked it and had no intentions of getting on this new fangled quinoa bandwagon. However, the flavours in this meal just seemed right somehow – I love mangoes, add in limes, cilantro and green onions and the flavour profile just can’t be beat!
Jon and I both LOVED this meal – so much that we both had seconds (some of us more than others..). We expected so little from it but it really blew us away. In fact, we both enjoyed several days of leftovers from this meal – and I don’t usually like leftovers. It was also made on one of those days where I got home from work after 8, and it took hardly any time at all. The only thing I would add is the marinating of the chicken in the salad dressing does not add much, if any, flavour to the meat at all. I drizzled a bit of dressing on the side of my bowl and dipped each bite in and it was perfect. If you’re looking for a quick weeknight meal – this one can’t be beat…even if it was from the Kraft magazine .
Simple Chicken Quinoa Supper
Adapted from: Kraft Canada
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
2 yellow peppers, chopped
4 green onions, sliced
1/4 cup chopped fresh cilantro
Pour ¼ 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.
Serving size: 1 chicken breast + 1 cup quinoa salad
Nutrition: 380 calories, 9g fat, 500mg sodium, 4g fibre