Glazed Chicken with Almond Quinoa
Time: 30 minutes
Flavor Swap: For a sweeter profile, substitute apricot jam for the red pepper jelly.
Serve with Snap Pea and Bell Pepper Sauté: Heat a large skillet over medium-high heat. Add 2 teaspoons olive oil; swirl to coat. Add 12 ounces trimmed sugar snap peas; sauté 2 minutes. Add 1 cup sliced yellow bell pepper; sauté 3 minutes or until crisp-tender. Sprinkle with ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper. CALORIES 63; FAT 2.5g (sat 0.4g); SODIUM 152mg
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