Sweet-and-Sour Crispy Chicken and Broccoli
Asian Quinoa Pilaf
Ingredients
- ½ cup panko breadcrumbs (preferably whole wheat)
- ½ lb chicken tenderloins, cut into chunks
- 2 Tbsp organic curry mayonnaise (such as Hellmann's)
- 2 tsp olive oil
- 1 (12-oz) pkg broccoli florets
- 1 Tbsp minced garlic
- ¼ cup sweet chili sauce
- 1½ Tbsp ponzu sauce
Instructions
- Place panko in a shallow bowl. Toss together chicken and mayonnaise in a large bowl. Remove chicken from mayonnaise; dredge in panko, shaking off excess.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 to 7 minutes or until browned and done. Remove chicken from skillet; keep warm.
- Cook broccoli and garlic in skillet 2 to 3 minutes or until broccoli is crisp-tender and garlic is fragrant.
- Add chili sauce and ponzu; cook 2 to 3 minutes or until sauce is slightly thickened. Stir in chicken.
Side Dish Ingredients
- 1 (10-oz) pkg frozen Asian-style quinoa (such as Path of Life)
Side Dish Instructions
- Cook quinoa according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
486
|
190
|
676
|
| Fat (g) | 19 | 6 | 25 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 33 | 6 | 39 |
| Carb (g) | 38 | 31 | 69 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 955 | 340 | 1295 |
Quick & Healthy Meal Plan
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