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Baked chicken with quinoa and artichokes

Melissa Hadfield
  • 50 minutes
  • Serves 4

INGREDIENTS

4

Chicken breast, small skinless boneless

2

thinly sliced carrots

1

jar Artichoke hearts

2 tsp

Basil, dried

3 cloves

Garlic

1/4 cup

Green onions

2 tbsp

Italian parsley, fresh

1 1/2 cups

Chicken broth, reduced-sodium

1/4 cup

Kalamata olives, pitted

3/4 cup

Quinoa

1/8 tsp

Pepper

1/4 tsp

Salt

2 tbsp

Olive oil

3 tbsp

Feta cheese