Chicken and Quinoa Skillet

Name: Chicken and Quinoa Skillet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon Simply Nature Organic Coconut Oil; 1 pound Kirkwood Chicken Tenderloins, diced; 1 teaspoon Stonemill Iodized Salt; 1 teaspoon Stonemill Ground Black Pepper; 2 teaspoons Stonemill Oregano; 1 teaspoon Stonemill Paprika; 1 tablespoon chopped fresh thyme; 1 onion, diced; 1 red pepper, diced; 2 cloves garlic, minced; ½ cup Winking Owl Chardonnay; 4.9 ounces Fit & Active Rosemary & Olive Oil Quinoa/Brown Rice Blend; 1½ cups Simply Nature Organic Chicken Broth; ½ cup Season's Choice Frozen Sweet Peas; 12 ounces Tuscan Garden Artichoke Quarters in Water, drained; 6 ounces Specially Selected Kalamata Olives, drained; ½ cup chopped Simply Nature Organic Baby Spinach

3 steps

Prep:5minCook:25min

Updated at: Thu, 17 Aug 2023 07:39:15 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

1 tablespoonCoconut Oil

Organic

1 poundChicken Tenderloins

diced

1 teaspoonIodized Salt

1 teaspoonGround Black Pepper

2 teaspoonsOregano

1 teaspoonpaprika

1 tablespoonfresh thyme

4.9 ouncesRosemary & Olive Oil Quinoa Blend

Brown Rice

1 ½ cupsChicken Broth

Organic

½ cupFrozen Sweet Peas

12 ouncescanned artichoke heart quarters in water

drained

6 ouncesKalamata Olives

drained

½ cupBaby Spinach

chopped, Organic

Instructions

Step 1

Heat coconut oil in a large skillet over medium-high heat.

Step 2

Add chicken, spices, onion, red pepper and garlic. Sauté for 10 minutes. Deglaze pan with wine, cook until reduced by half.

Step 3

Add quinoa and broth. Bring to boil, reduce heat and cover. Continue cooking for 10 minutes, stirring occasionally. Stir in peas, artichokes, olives and spinach. Continue cooking for 5 more minutes, or until liquid is mostly absorbed.

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