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- 4 smallskinless, boneless chicken breast halves (about 1 pound total)
- 1 teaspoon dried oregano, crushed
- 2 clovesgarlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon olive oil
- 3/4 cup quinoa
- 1 1/2 cups reduced-sodium chicken broth
- 1 cup very thinly sliced carrots (2 medium)
- 1 6 ounce jarmarinated artichoke hearts, drained and cut up
- 1/4 cup pitted kalamata olives, thinly sliced
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- 1/4 cup thinly sliced green onions (2)
1. Preheat oven to 375 degrees 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.
2. Place skillet with chicken in the oven. Bake, uncovered, about 25 minutes or until chicken is no longer pink (170 degrees F).
3. 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.
4. Stir artichoke hearts, olives, and parsley into quinoa mixture. Serve quinoa mixture with chicken. Sprinkle with green onions.
- Servings Per Recipe 4,
- cal. (kcal) 345,
- Fat, total (g) 14,
- chol. (mg) 43,
- sat. fat (g) 2,
- carb. (g) 29,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 1,
- fiber (g) 4,
- sugar (g) 11,
- pro. (g) 23,
- vit. A (IU) 5199,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 77,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 672,
- Potassium (mg) 705,
- calcium (mg) 50,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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