Aside from having the convenience of being able to freeze this delicious tomato-based chicken dish, there’s not much clean-up afterwards either.
It’s a win-win for everyone.
Nutrition information (per serving):
Calories: 357; total fat: 12g; protein: 29g; carbs: 34g; sugar: 8g; fiber: 7g
Recipe and photo by Whitney English of To Live & Diet in L.A.
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Makes 6 servings
- 1 lb boneless, skinless chicken, cubed
- 1 Tbsp extra-virgin olive oil
- 4 garlic cloves, minced
- ½ cup fresh basil, shredded
- ½ lemon, juice and zest
- Salt and pepper to taste
- Olive oil spray
- 1 onion, diced
- 2 zucchini, chopped
- 1 red bell pepper, chopped
- 2 cups chicken stock
- 1 (14.5 oz) can diced tomatoes
- 2 Tbsp tomato paste
- 1 cup quinoa
- 1 (13.75 oz) can artichoke hearts
- 1 cup cherry tomatoes
- 1 cup feta cheese, crumbled
How to make it
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, then add 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. 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.