Ingredients
- 12 oz. Chicken Strips
- Raley's Cauliflower, Garbanzo Beans and Red Bell Pepper
- Raley's Red & White Quinoa Blend
- Raley's Yellow Curry Sauce or Raley's Red Curry Sauce
Instructions
- Season chicken with salt and black pepper. Heat 1 Tbsp. olive oil in a large skillet on high heat. Add chicken to hot pan and cook for 2 minutes until browned, stir and cook additional 2 minutes. Remove from pan and set aside.
- Add 1 Tbsp. olive oil to pan; lower heat to medium high. Add vegetables and season with salt and black pepper. Sauté for 2-3 minutes stirring occasionally. Add sauce and chicken to the pan. Cook for and additional 1-2 minutes until heated through.
- Place quinoa in microwave safe dish. Cover with plastic wrap. Microwave on high for 1 ½ to 2 minutes until heated through. Serve curry over quinoa.
