SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Quinoa with Chicken and Artichokes

Makes: 4 to 5 servings
Serving size: 1 piece chicken and 1 cup quinoa mixture per serving
Prep 20 mins Bake 375°F 25 mins
Quinoa with Chicken and Artichokes
Ingredients
  • 4  small  skinless, boneless chicken breast halves (about 1 pound total)
  • 1  teaspoon  dried oregano, crushed
  • 2  cloves  garlic, 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 jar  marinated 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)
Directions

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.

Nutrition Facts (Quinoa with Chicken and Artichokes)
  • 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 (g) 77,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 672,
  • Potassium (mg) 705,
  • calcium (mg) 50,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe