Ancho-Honey Chicken & Vegetable Quinoa with Toasted Pepitas & Lime Yogurt

Ancho-Honey Chicken & Vegetable Quinoa

with Toasted Pepitas & Lime Yogurt

35 MIN
2 Servings
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From the Test Kitchen

This vibrant dish combines tender chicken—cooked with honey and ancho chile paste—and sautéed poblano pepper stirred into hearty, lime-dressed quinoa. It's all topped with juicy marinated tomatoes and a dollop of creamy lime yogurt.
2-11 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Ancho-Honey Chicken & Vegetable Quinoa with Toasted Pepitas & Lime Yogurt
Title
  • 10 oz Chicken Breast Strips
  • ½ cup Tricolor Quinoa
  • 1 Red Onion
  • 4 oz Grape Tomatoes
  • 1 Poblano Pepper
  • 1 Lime
  • 1 Tbsp Ancho Chile Paste
  • 2 Tbsps Raw Pepitas
  • ½ cup Plain Nonfat Greek Yogurt
  • 2 tsps Honey
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Halve the tomatoes. Place in a bowl. Add the juice of 2 lime wedges and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; taste, then season with salt and pepper if desired. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the honey (kneading the packet before opening), chile paste, and 1/4 cup of water. Season with salt and pepper.

Cook the quinoa
2 Cook the quinoa

Add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Toast the pepitas
3 Toast the pepitas

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt, pepper, and a pinch of the spice blend. Cook, stirring frequently, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.

Cook the vegetables
4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and browned. Transfer to a bowl; cover with foil to keep warm.

Cook & glaze the chicken
5 Cook & glaze the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the chicken is coated and cooked through. Turn off the heat; stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.

Finish & serve your dish
6 Finish & serve your dish

In a bowl, combine the yogurt and lime zest; season with salt and pepper. To the pot of cooked quinoa, add the cooked vegetables. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the glazed chicken (including any glaze from the pan), marinated tomatoes (including any liquid), and lime yogurt. Garnish with the toasted pepitas. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Halve the tomatoes. Place in a bowl. Add the juice of 2 lime wedges and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; taste, then season with salt and pepper if desired. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the honey (kneading the packet before opening), chile paste, and 1/4 cup of water. Season with salt and pepper.

2 Cook the quinoa

Add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the quinoa
Toast the pepitas
3 Toast the pepitas

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt, pepper, and a pinch of the spice blend. Cook, stirring frequently, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and browned. Transfer to a bowl; cover with foil to keep warm.

Cook the vegetables
Cook & glaze the chicken
5 Cook & glaze the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the chicken is coated and cooked through. Turn off the heat; stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.

6 Finish & serve your dish

In a bowl, combine the yogurt and lime zest; season with salt and pepper. To the pot of cooked quinoa, add the cooked vegetables. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the glazed chicken (including any glaze from the pan), marinated tomatoes (including any liquid), and lime yogurt. Garnish with the toasted pepitas. Enjoy!

Finish & serve your dish
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