Take Your Lunch Tuesdays from BUILT! Week Three Check-In + Curried Quinoa Pilaf with Roasted Squash and Yogurt-Marinated Chicken

Sponsored Post
(Image credit: Apartment Therapy)

We’re nearly halfway through our commitment to bring lunch to work once a week, and more than 880 of you have come on board. That’s really fantastic!

So, what did you bring for lunch today? Let us know what you’re eating and sign up for the $250 giveaway from BUILT. Also, check out another new recipe – Curried Quinoa Pilaf with Roasted Squash and Yogurt-Marinated Chicken – after the jump.

Share your lunch with your Twitter followers and invite them to join us: Tweet This!

Today’s recipe is a two-for-one deal! Make a batch of Curried Quinoa Pilaf with Roasted Squash and Yogurt-Marinated Chicken for dinner, then combine the leftovers to make a tasty grain salad for lunch the next day. It’s a huge time-saver because it makes enough for multiple meals. And though the recipe may seem involved, it actually comes together quickly.

But the real beauty of this salad is that you can eat it warm or straight from the lunch bag, especially if you’ve got a BUILT tote. The Extra Relish would be perfect for today’s recipe—it has a built-in pocket that can hold an apple and a late afternoon snack like almonds. Check out all of BUILT’s lunch totes at www.builtny.com. While you’re there, take advantage of a special 20% discount on all BUILT lunch totes through December 7th by using the code APT20 at checkout.

Sign Up to Receive E-mails from BUILT! Add your e-mail address to the BUILT e-mail list. You will be the first to hear about new products and promotions.

BUILT Giveaway! Don’t forget to enter the BUILT giveaway for a chance to win a $250 gift card good for any purchase at www.builtny.com. Click on the form at the bottom of this page to enter!

Curried Quinoa Pilaf with Roasted Squash and Yogurt-Marinated Chicken
Makes 4 servings total, 2 for dinner and 2 left over for lunch the next day
Active Preparation Time: 20 minutes for the chicken, 45 minutes for the curried pilaf and squash

1 – 1 1/2 pounds boneless skinless chicken breasts
1/2 cup yogurt, non-fat, 2%, or whole
2 acorn squashes, each roughly the size of a softball
1 small onion, thinly sliced
1 small carrot, peeled and cut into a small dice
1/2 green bell pepper, peeled and cut into a small dice
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon curry powder
1 cup dry quinoa
1 1/2 tablespoons olive oil
Salt and pepper

Chicken Preparation: Pat the chicken breasts dry and season with salt and pepper. Dip each breast in the yogurt. Set the coated chicken breasts on a plate, cover with plastic wrap, and place in the refrigerator to marinate for at least 15 minutes or up to an hour.

Turn on your broiler to high; if it’s located at the top of the oven, adjust a rack so it’s about 5 inches from the flame. Remove the chicken breasts from the refrigerator and place them on a broiler pan lined with aluminum foil to catch the drips. Discard the leftover marinade. Broil until cooked through to an internal temperature of at least 165°F, approximately 5-7 minutes on each side. Tent with foil to keep warm until squash is ready.

When ready to serve, slice half of the breasts into thin strips and serve alongside the squash and quinoa. Reserve the remaining chicken for lunch the next day.

Quinoa Pilaf and Roasted Squash Preparation: Preheat oven to 375°F. Cut the squashes in half and scoop out the seeds. Rub the insides and rinds of the squashes with olive oil, using 1 teaspoon per half, and then season with salt and pepper. Lay them cut-side down in a 9″x13″ baking dish and add about a quarter-inch of water to the bottom. Roast until the squash is completely tender and can be easily pierced with a fork, about 30 minutes. If the squash finishes before the quinoa is done cooking, tent the pan with foil to keep it warm.

Meanwhile, warm a teaspoon of olive oil in a 4-quart saucepan over medium-high heat. Add the onions and carrots and cook until both are softened, about 10 minutes. Add the peppers and cook until softened, about 5 minutes. Stir in the garlic, ginger, curry powder, and 1/2 teaspoon of salt and cook until the garlic is fragrant, about 30 seconds.

Rinse the quinoa in a strainer under cool water and add it to the vegetables in the pot. Stir to coat the quinoa with the seasonings and oil, then add two cups of water and turn heat to high. Bring to a boil, then reduce to a simmer. Cover the saucepan and simmer until the quinoa is tender and has absorbed all of the water, about 25-30 minutes (check after 15 minutes and add more water if necessary).

Carefully flip the cooked squash over and transfer to a plate. Divide the quinoa stuffing between the halves and serve alongside the chicken.

To prepare lunch the next day: Scoop out all the flesh in the two remaining squash halves and cut into bite-sized pieces. Then, shred the remaining chicken. Combine both with the leftover quinoa pilaf. This can be warmed up or eaten cold from the refrigerator.

Packing Tip! For an added nutrient boost, toss the quinoa salad with some leafy greens.