• Preheat oven to 375°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.

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  • Place skillet with chicken in the oven. Bake, uncovered, about 25 minutes or until chicken is no longer pink (170°F).

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  • 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.

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  • Stir artichoke hearts, olives, and parsley into quinoa mixture. Serve quinoa mixture with chicken. Sprinkle with green onions.

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Nutrition Facts

345 calories, 14 g fat (2 g saturated fat, 2 g polyunsaturated fat, 3 g monounsaturated fat), 43 mg cholesterol, 672 mg sodium, 29 g carbohydrates, 4 g fiber, 11 g sugar, 23 g protein.