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1 cup quinoa
2 tsp olive oil
4 4-oz boneless, skinless chicken breasts
1/4 tsp each salt and freshly ground black pepper
1 cup 100% pomegranate juice
1 tbsp minced chipotle chilies in adobo sauce
1 tsp chile powder
1 tsp ground cumin
1/2 tsp mustard powder
1 cup frozen green peas
1/4 cup chopped fresh parsley
1. Cook quinoa according to package directions.
2. Meanwhile, in a large skillet, heat oil on medium-high. Season both sides of the chicken with salt and pepper. Add chicken to skillet and cook for 1-2 minutes per side, until golden brown.
3. In a medium bowl, whisk pomegranate juice, chipotle chiles in adobo sauce, chile powder, cumin, and mustard powder. Add mixture to skillet and bring to a simmer. Reduce heat to medium, partially cover and simmer for 5 minutes, undisturbed, until chicken is cooked through. Add quinoa, peas, and parsley to skillet, stir to combine and cook for 1 minute, until thoroughly heated.
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