I’m always on the lookout for great new dinner recipes that combine a healthy dose of good-for-you carbs, fats, and protein and was super excited to try this recipe from Half Baked Harvest. While the ingredients remain the same as the original recipe, I have changed some of the prep work to optimize taste. This was easy to make and everyone loved it. It’s great for a family dinner or a casual get-together.
One Skillet Sun-Dried Tomato Chicken with Quiona
Yield: 6
Prep time: 10 MinCook time: 30 MinInactive time: 1 HourTotal time: 1 H & 40 M
I’m always on the lookout for great new dinner recipes that combine a healthy dose of good-for-you carbs, fats, and protein, and I was super excited to try this recipe from Half Baked Harvest. While the ingredients remain the same as the original recipe, I have changed some of the prep work to optimize taste. This was easy to make, and everyone loved it. It’s great for a family dinner or a casual get-together.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh oregano
- 1 tablespoon paprika
- 2 cloves garlic, minced or grated
- kosher salt and black pepper
- 1 cup uncooked farro or quinoa
- 2 1/2 cups low sodium chicken broth
- 2 cups baby spinach
- 1/2 cup oil packed sun-dried tomatoes
- 1/3 cup kalamata olives, pitted
- juice of 1 lemon
- 8 ounces feta cheese, cubed
- 1 tablespoon chopped fresh dill
Instructions
- In a medium bowl, combine two tablespoons of olive oil, the chicken, balsamic vinegar, dill, oregano, paprika, garlic, and a large pinch of both salt and pepper. Toss well to coat the chicken evenly. Cover and place in the refrigerator for at least an hour. You want the chicken to absorb the marinade flavor.
- Remove the chicken from the refrigerator and preheat the oven to 400 degrees F.
- Heat the remaining two tablespoons of olive oil in a large Dutch oven or cast iron skillet, set over medium-high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
- To the same skillet, add the uncooked quinoa. Cook 2-3 minutes. Add the chicken broth, spinach, sun-dried tomatoes, olives, and lemon juice. Bring to a boil over high heat and stir. Slide in the chicken and any juices left on the plate back into the skillet. Transfer to the oven and roast for 20 minutes or until the chicken is cooked through and the quinoa becomes soft. Check on this while it’s baking to ensure all moisture isn’t lost during this process.
- Serve the chicken topped with feta, dill, and pine nuts.
