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10 minutes
10 minutes


  • 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


  1. 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.
  2. 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.
  3. 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.
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