Mediterranean Chicken with Quinoa


"Love this recipe that came from a friend's cookbook. My kids love it too!"
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Original recipe yields 4 servings

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  1. 1. Drain & chop artichokes, reserving & setting aside marinade.
  2. 2. Heat oil in large skillet over medium-high heat; add chicken and garlic and cook and stir until chicken is no longer pink.
  3. 3. Add the reserved artichoke marinade, broth, wine and if using, dried oregano. Bring to boil; reduce heat. Simmer, covered for 10-minutes.
  4. 4. Meanwhile, cook quinoa according to package directions (I saute some extra garlic and then cook it in chicken broth)
  5. 5. Add the following to the chicken dish and stir: artichokes, roasted peppers, olives, and if using, fresh oregano. Heat through (let simmer for a bit)
  6. 5. To serve, spoon the chicken mixture over the quinoa; sprinkle with feta cheese.


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