Chicken Mango Chutney
A host of sweet and savory, tangy add-ins breathe life into this Indian-inspired dish. With quick-cooking Success® Tri-Color Quinoa, it’s an easy dish to put on the table, any night of the week.
Ingredients
- 1 bag Success® Tri-Color Quinoa
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 cup chopped onion
- 1 red bell pepper, seeded and sliced
- 1/2 cup unsweetened, shredded coconut
- 1/2 cup mango chutney
- 1/4 cup golden raisins
Instructions
Step 1: Prepare quinoa according to package directions. Set aside.
Step 2: Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper.
Step 3: Cook chicken, stirring frequently, until starting to brown on all sides, about 5 minutes. Add onions and bell pepper to skillet and sauté until onions are soft and chicken is cooked through, about 3 minutes.
Step 4: Add coconut, chutney and raisins to skillet. Continue to sauté for 2 minutes. Combine with quinoa and serve.
