This recipe was adapted from a Weight Watchers recipe I found several years ago. It is delicious and good as leftovers the next day.
¼ cup sweet chili sauce
2 tsp grated lime zest
1 tsp lime juice
2 tsp olive oil
2 scallions, thinly sliced
1 garlic clove, minced
½ tsp ground cumin
2 cups chicken stock
1 cup quinoa, rinsed
2 Tbsp dried currants
1 lb boneless chicken breasts, thinly sliced
½ tsp salt
To make the glaze combine the chili sauce, lime zest and line juice in a small bowl.
To make the pilaf, heat oil in a medium saucepan over medium high heat. Add the scallions, garlic and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Add stock, quinoa and currants; bring to a boil. Reduce heat and simmer covered, until quinoa is tender and liquid is absorbed, about 20 minutes. Remove from heat and keep warm.
Meanwhile, sprinkle chicken with salt. Spray a large nonstick skillet with nonstick spay and set over medium high heat. Add chicken and cook, turning frequently and basting with glaze, until chicken is cooked through, about 6 minutes.
Serve immediately with pilaf.
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