16 ounce jar marinated artichoke hearts, drained and cut up
1/4cuppitted Kalamata olivesthinly sliced
2tablespoonsfresh snipped Italian parsley
3-4tablespoonsfeta cheeseoptional
1/4cupthinly sliced green onionsoptional
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.