1. In a large bowl, add cumin & pumpkin pie spice. Mix well. Add chicken & onions to bowl. Toss to coat.

2. In a large, deep skillet, heat oil over medium-high. Add chicken & cook 5-7 minutes or until chicken is browned, stirring throughout.

3. Add tomatoes, apricots & broth. Bring to a boil. Add quinoa & reduce heat to low. Cover & simmer 20-25 minutes or until chicken is cooked through & liquid is absorbed.

4. Serve topped with parsley & peanuts.


Substitute apricots for other dried fruit like raisins or dates.

Nutrition Facts

8 servings per recipe
Serving size (374g)
Amount per serving
% Daily Value*
Total Fat 17g 22%
    Saturated Fat 2.5g 13%
    Trans Fat 0g  
Cholesterol 60mg 20%
Sodium 85mg
Total Carbohydrate 41g 15%
    Dietary Fiber 7g 25%
    Total Sugars 16g  
    Includes 0g Added Sugars 0%
Protein 30g  
Vitamin D 0mcg 0%
Calcium 103mg 8%
Iron 4mg 20%
Potassium 1134mg 25%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars

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