Sunday, April 1, 2012

Still going...and going

Okay, so I'm going to post several recipes for you. First off is Quinoa with Chicken and Artichokes

4 small skinless, boneless chicken breast halves (about 1 pound total)
1 tsp. dried oregano, crushed
2 cloves garlic (minced) - I omitted this because of my intolerance to garlic
1/4 tsp. salt
1/8 tsp. black pepper
1 Tbsp. 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 Tbsp. snipped fresh Italian (flat-leaf) parsley
1/4 cup thinly sliced green onions (2)

1. Preheat oven to 375. 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 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.
2. Place skillet with chicken in the oven. Bake uncovered, about 25 minutes or until chicken is no longer pink.
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. Makes 4 servings (1 piece of chicken and 1 cup quinoa mixture each).
Per serving: 345 cal., 14 g. fat (2 sat. fat), 43 mg chol., 672 mg sodium, 29 g carbs, 4 g. fiber, 23 g. protein.

I really enjoyed the quinoa. It was so tasty. I'm a huge fan of olives and artichokes so this totally hit the spot for me.

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