INGREDIENTS
1 cup
quinoa
2 cups
chicken broth
1 tbsp
olive oil
1 lb
chicken tenders cubed
1 tsp
thyme
1 tsp
oregano
1 cup
cherry tomatoes, halved
6 oz
jar marinated Artichoke hearts
1 cup
yellow peppers, diced
1/2 cup
Feta cheese crumbled
1/4 cup
Ranch dressing
2 tbsp
Pesto