Artichoke Chicken
This is an easy "Busy Night" recipe that is sure to please even the pickiest eater. The recipe comes from my mother who is the queen of quick and easy meals that will also taste great as leftovers. She would throw an Academy Award dinner every year and this chicken was always the bright shiny star of the evening. This particular night I served it with roasted asparagus and mushroom Quinoa. I had been wanting to try these individual servings of already cooked quinoa for sometime. I was already a huge fan of their brown rice version and now I am a fan of the Quinoa. After pouring over some photos on Pinterest, I decided to add mushrooms, vegetable broth and some caramelized onions that I made earlier in the week. I threw it all in a frying pan just until everything was heated through and it was delicious.
For the asparagus, I set the oven to 400, sprinkles the asparagus with olive oil and salt and pepper and cooked for 10 minutes.
The children loved the chicken and asparagus but it may take a few more tries with the quinoa to have the little ones on board. I would love to know if you have any favorite ways of serving quinoa in your home. Please comment below and share with all of us.
Artichoke Chicken Recipe
Ingredients:
4 Chicken Breasts, skinless and boneless
1 Lemon, juiced
13 oz. jar of Artichokes in oil
Fresh Rosemary Sprigs
Parmesan Cheese
Directions:
Place the oven on broil.
Place the chicken breasts in an oven safe baking pan.
Pour the lemon juice on top of the chicken.
Pour the artichokes and the oil on top.
Broil until tender (about 15-20 minutes)
Sprinkle generously with parmesan cheese and broil another couple of minutes