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Rosemary Chicken with Mango-Cucumber Quinoa Recipe

Rosemary Chicken with Mango-Cucumber Quinoa

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Servings: 4 

Estimated Total Preparation Time: 30 minutes

If you haven’t tried quinoa, here’s your chance to sample this complete protein, which contains all nine amino acids. Its nutty flavor complements the tangy mango and zesty rosemary chicken, adding up to a delicious meal you’ll want to make again.

Recipe Nutritional Information:

Calories per Serving: 516

Total Protein per Serving: 38 grams

Total Carbs per Serving: 56 grams

Total Fat per Serving: 16 grams

Saturated Fat per Serving: 2 grams

Total Fiber per Serving: 6 grams

Recipe Ingredients:

1 tbsp olive oil

1 lb chicken, cut into 1-inch pieces

2 tbsp fresh rosemary 

4 cups quinoa, cooked

1 fresh mango, pitted and chopped

1 small cucumber, peeled and diced into 1/4-inch pieces

¼ cup scallions, diced finely

½ cup low-fat cottage cheese

2 tbsp olive oil 

2 tbsp mango preserves (can substitute apricot if mango not available)

Salt and pepper to taste


Heat 1 tbsp olive oil in medium skillet. Add chicken and rosemary, sautéing until just cooked through. Set aside to cool. 

Place cooked quinoa in large bowl and add mango, cucumber, and scallions. Add chicken, mixing well. Fold in cottage cheese, remaining olive oil, and mango preserves, stirring until thoroughly mixed.  

Divide into four equal portions and serve in bowls.


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