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Chicken with Quinoa

By admin Posted in: Entrees and Main Dishes Poultry Recipes Sides on December 21st, 2011

Pictured with side of Roasted Havest Vegetables

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

4 to 6 servings

  • 2/3 cup reduced sodium chicken broth or water
  • 2/3 cup water
  • 2/3 cup red or original quinoa
  • 2 tablespoons flour
  • 1/4 teaspoon salt, optional
  • 4 boneless skinless chicken breast halves, cut into 1½ inch pieces
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, halved lengthwise and sliced
  • 2 cloves garlic, minced
  • 1 large tomato, cored and chopped
  • 1/2 cup coarsely chopped pitted green olives
  • 1 teaspoon chopped fresh oregano

Bring broth and water to a boil in medium saucepan. Stir in quinoa; return to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until tender and liquid is absorbed. Remove from heat; let stand covered 5 minutes.

Meanwhile, combine flour and salt (if desired) in large plastic food storage bag. Add chicken; toss to coat. Heat oil in large skillet over medium-high heat until very hot but not smoking. Add chicken mixture; cook and stir 3 minutes. Add onion and garlic; cook and stir 2 minutes.

Stir in tomato, olives and oregano. Cover; bring to a simmer and cook over medium-low heat 5 to 10 minutes or until chicken is 170◦F. in center and no longer pink and tomato is soft. Serve over quinoa.