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Baked chicken with quinoa and artichokes

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

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.