Chicken and Quinoa Skillet

Get ready for a flavorful journey with our Chicken and Quinoa Skillet recipe! This dish is packed with protein, nutrients and fiber to keep you full throughout the day.  

Start by heating up a tablespoon of organic coconut oil in a generously sized skillet. As the oil heats up, add in the diced chicken tenderloins. While the seasonings and chicken start to sizzle, cut up your vegetables.  

Next, introduce the diced onion and red pepper to your skillet. As they sauté, they add a depth of flavor and a burst of color to the mix. The garlic follows suit, infusing the dish with its aromatic notes and rounding out the savory profile.

Time for a touch of a white wine. Pour it in and watch as it deglazes the pan, bringing all those delicious flavors together. As the wine reduces, it leaves behind a complexity that elevates the entire dish.

Moving on, add the quinoa/brown rice blend. This will bring a nutty flavor and wholesome goodness to the mix. After you add it to the skillet, the grains will absorb the flavors and become the canvas for the rest of the ingredients.

Finally, incorporate a splash of chicken broth. This will elevate your meal with a hearty richness and savory notes to this chicken and quinoa dish.

Prep Time:  5 minutes   |    Cook Time:  25 minutes   |    Total Time:  30  minutes   |    Servings:  4

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

Directions:                                   

1. Heat coconut oil in a large skillet over medium-high heat.
2. Add chicken, spices, onion, red pepper and garlic. Sauté for 10 minutes. Deglaze pan with wine, cook until reduced by half.
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.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen