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Recipe Summary

prep:
20 mins
bake:
25 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Using a small knife, cut a horizontal slit in the thickest part of each chicken breast half, forming a pocket. In a small bowl combine oregano and garlic; spoon evenly into pockets in breast halves. Press cut edges together to seal. Sprinkle chicken pieces with salt and pepper. In a large oven-going skillet heat oil over medium-high heat. Add chicken breast halves; cook for 3 to 5 minutes or until chicken is browned on bottoms. Turn chicken pieces.

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  • Place skillet with chicken in the oven. Bake, uncovered, about 25 minutes or until chicken is no longer pink (170°F).

  • Meanwhile, place quinoa in a fine-mesh sieve; thoroughly rinse with cold water. In a medium saucepan combine quinoa and broth. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in carrots. Cook, covered, for 2 minutes more. Remove from heat. Cover and let stand for 10 minutes.

  • Stir artichoke hearts, olives, and parsley into quinoa mixture. Serve quinoa mixture with chicken. Sprinkle with green onions.

Nutrition Facts

345 calories; fat 14g; cholesterol 43mg; saturated fat 2g; carbohydrates 29g; mono fat 3g; poly fat 2g; trans fatty acid 1g; insoluble fiber 4g; sugars 11g; protein 23g; vitamin a 5199.2IU; vitamin c 11.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 10.3mg; vitamin b6 0.7mg; folate 76.6mcg; vitamin b12 0.3mcg; sodium 672mg; potassium 705mg; calcium 50.5mg; iron 2.5mg.
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