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I have really lucked out with kids that aren’t picky eaters. They gobble down anything I put in front of them, so cooking and experimenting in the kitchen has always been easy for me…until recently. I’m not sure what happened, but my 7 year old now insists he hates food he would willingly and happily eat months ago. It’s quite frustrating and I have started to understand what moms of picky eaters go through!
I was a little nervous about making this dish because there are a lot of different flavors and some of them are quite strong and new (kalamata olives). I have tried explaining to my kids lately that recipes have different ingredients with different tastes, flavors and textures and when you eat those ingredients alone they taste fine, but when you mix them together they are like a delicious firework in your mouth. This recipe is a perfect example of this! After a few minutes of upturned noses my kids started tasting everything and quickly realized artichoke hearts are really good! Especially with a bite of chicken, quinoa and olive. It was a great dinner! My husband declared this his favorite quinoa recipe yet because the flavor profiles of everything else compliment it so well. I hope you like this one!
Baked chicken with quinoa and artichokes
Ingredients
- 4 small skinless boneless chicken breast halves (about 1 lb total)
- 2 teaspoons dried basil
- 3 cloves garlic minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons olive oil divided
- 3/4 cup quinoa
- 1 1/2 cups reduced-sodium chicken broth
- 1 cup thinly sliced carrots about 2
- 1 6 ounce jar marinated artichoke hearts, drained and cut up
- 1/4 cup pitted Kalamata olives thinly sliced
- 2 tablespoons fresh snipped Italian parsley
- 3-4 tablespoons feta cheese optional
- 1/4 cup thinly sliced green onions optional
Instructions
- Preheat oven to 375 degrees.
- Using a small knife, cut a horizontal slit in the thickest part of each chicken breast, forming a pocket. In a small bowl combine basil, garlic, and 1 tablespoon olive oil. Spoon evenly into the middle of each chicken breast. Press edges together to seal. Sprinkle chicken with salt and pepper. In a large skillet that can go from stove-top to oven heat 1 tablespoon oil over medium-high heat. Add chicken, cook for 3-5 minutes or until chicken is browned on the bottom. Turn chicken.
- Place skillet with chicken in the oven. Bake, uncovered, for about 20 minutes or until chicken is no longer pink.
- Meanwhile, in a medium saucepan combine quinoa and broth. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Stir in carrots and simmer for 5 more minutes.
- Stir artichoke hearts, olives, and parsley into quinoa mixture. Serve quinoa mixture with chicken. Sprinkle with cheese and onions, if desired.
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Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you’re here you’ll find something that makes your #momlife easier!
