One-Pot Mediterranean Quinoa Chicken

• Gluten free

• Meat

  • 1 lb Chicken, boneless skinless

• Produce

  • 1 can Artichoke hearts
  • 1/2 cup Basil, fresh
  • 1 cup Cherry tomatoes
  • 4 Garlic cloves
  • 1 Onion
  • 1 Red bell pepper
  • 1 can Tomatoes
  • 2 Zucchini

• Canned Goods

  • 2 cup Chicken stock
  • 2 tbsp Tomato paste

• Condiments

  • 1/2 Lemon, juice, zest

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt + pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 1 Olive oil spray

• Dairy

  • 1 cup Feta cheese

Found on liveanddiet.com

Description

Ingredients

• 1 lb boneless, skinless chicken, cubed
• 1 T. extra virgin olive oil
• 4 garlic cloves, minced
• ½ C. fresh basil, shredded
• ½ lemon, juice + zest
• salt + pepper to taste
• olive oil spray
• 1 onion, diced
• 2 zucchini, chopped
• 1 red bell pepper, chopped
• 2 C. chicken stock
• 1 can diced tomatoes
• 2 T. tomato paste
• 1 C. quinoa
• 1 can artichoke hearts
• 1 C. cherry tomatoes
• 1 C. feta cheese, crumbled

Directions

• Marinate chicken with oil, half of the garlic, half of the basil, lemon juice, zest, and salt and pepper.
• While chicken marinates, chop the vegetables.
• Set oven to 350.
• Heat a large heavy pan over high heat, spray with oil and then add the chicken. Cook until chicken is browned, but still pink inside (about 5 minutes).
• Remove chicken from pan and set aside. Bring heat to medium. Spray with oil then saute onion and remaining garlic for about 1-2 minutes.
• Add zucchini and pepper and continue to cook for 3-4 minutes.
• Add stock, diced tomatoes, paste, and quinoa. Stir well. Bring pot to a simmer.
• Add chicken, artichokes, and cherry tomatoes. Transfer pot to oven. Cook for 20 minutes.
• Cover pot and bake for an additional 20 minutes.
• Distribute among bowls, top with remaining shredded basil and feta.
• Enjoy!