Rosemary Chicken With Mango-Cucumber Quinoa Recipe

Name: Rosemary Chicken With Mango-Cucumber Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 lb chicken, cut into 1-inch pieces; 2 tablespoons fresh rosemary; 2 cups quinoa; 1 fresh mango, pitted and chopped; 1 small cucumber, peeled and diced into 1/4-inch pieces; ¼ cup scallion, diced finely; ½ cup low fat cottage cheese; 2 tablespoons olive oil; 2 tablespoons apricot preserves (mango preserves are preferable, but food.com does not have that in its database, so I said apricot.)

Servings: persons

1 tablespoon olive oil
1 lb chicken, cut into 1-inch pieces
2 tablespoons fresh rosemary
2 cups quinoa
1 fresh mango, pitted and chopped
1 small cucumber, peeled and diced into 1/4-inch pieces
¼ cup scallion, diced finely
½ cup low fat cottage cheese
2 tablespoons olive oil
2 tablespoons apricot preserves (mango preserves are preferable, but food.com does not have that in its database, so I said apricot.)

1
Cook quinoa according to package directions.
2
Heat 1 tbsp olive oil in medium skillet.
3
Add chicken and rosemary, sauteing until just cooked through.
4
Set aside to cool.
5
Place cooked quinoa in large bowl and add mango, cucumber, and scallions.
6
Add chicken, mixing well.
7
Fold in cottage cheese, remaining olive oil, and mango preserves, stirring until thoroughly mixed.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 lb chicken, cut into 1-inch pieces, 2 tablespoons fresh rosemary, 2 cups quinoa, and more.

Yes, Rosemary Chicken With Mango-Cucumber Quinoa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Chicken With Mango-Cucumber Quinoa

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