recipe

Coffee-Glazed Chicken with Hazelnut Confetti Quinoa

Name: Coffee-Glazed Chicken with Hazelnut Confetti Quinoa
Ingredients: Skinless Chicken Breast Tenders, Espresso, Soy Sauce, Brown Sugar, Garlic, Hot Sauce, Apple Cider Vinegar, Quinoa, Salt, Olive Oil, Onion, Bell Pepper, Hazelnuts, Parsley

This Coffee Glazed Chicken pairs perfectly with Hazelnut Confetti Quinoa. A satisfying brown packed with delicious umami flavors.

Prep Time 10 mins

Cook Time 50 mins

servings 8

Ingredients

12 Foster Farms Simply Raised® Free Range Boneless Skinless Chicken Breast Tenders
⅓ cup brewed espresso
3 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
½ tsp hot sauce
2 tbsp apple cider vinegar, divided
1 cup quinoa
2 cups water
1½ tsp salt, divided
2 tbsp olive oil, divided
½ large Walla Walla sweet onion, chopped
1 cup red and yellow bell peppers, cut into matchsticks
¾ cup hazelnuts, roasted and chopped, 2 tablespoons reserved
2 tbsp chopped Italian parsley

Directions

1. In large bowl, whisk together espresso, soy sauce, brown sugar, garlic, hot sauce and 1 tablespoon apple cider vinegar.

2. Rinse chicken tenders and pat dry. Place chicken in large plastic bag with zip lock top; pour marinade over chicken and seal. Turn bag once every 10 minutes. Let chicken marinate 30 minutes to 1 hour.

3. Rinse quinoa and drain thoroughly. Place quinoa in medium sauce pan over high heat; add water and 1 teaspoon salt. Bring to a boil; reduce heat to low, cover and simmer until all liquid is absorbed, about 12 to 15 minutes. Remove quinoa from heat and set aside to cool.

4. While quinoa is cooking, warm 1 tablespoon oil over medium heat in a large skillet. Add onion and remaining salt to pan; saute until softened, about 3 minutes. Add peppers and stir for an additional minute. Pour remaining apple cider vinegar over mixture; stir to deglaze pan.

5. In large bowl, combine onion and pepper mixture, cooked quinoa, hazelnuts and parsley.

6. Remove chicken from marinade. In large nonstick skillet over medium high heat, warm remaining olive oil. Place chicken tenders in pan and cook, turning, about 3 minutes per side, until browned.

7. Plate quinoa mixture on serving dish. Top with chicken tenders and reserved hazelnuts.