Chicken with quinoa, tomato and olives
5
Points®
Total time: 1 hr 35 min • Prep: 25 min • Cook: 1 hr 10 min • Serves: 8 • Difficulty: Easy
This dinner is perfect for freezing so make a double batch and you have a super quick dinner for another night.
Ingredients
Olive oil
1½ tbs
Skinless chicken breast
900 g, (Buy 1kg) cut into 2cm pieces
Red onion
2 medium, finely chopped
Garlic
3 clove(s), crushed
Fresh rosemary
2 tsp, finely chopped
Fresh lemon rind
2 tsp, finely grated
Canned diced tomatoes
800 g, (2 x 400g can)
Salt reduced chicken stock
½ cup(s), (125ml)
Quinoa
1½ cup(s), (260g) rinsed, drained
Zucchini
2 medium, thinly sliced
Black olives, drained
⅔ cup(s), (110g) sliced
Fresh flat-leaf parsley
¼ cup(s), to serve
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Heat half the oil in a large flameproof casserole dish over high heat. Cook chicken, turning, in batches, for 5 minutes or until browned. Transfer to a plate.
2
Heat remaining oil in same pan over high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, rosemary and rind and cook, stirring, for 1 minute.
3
Return chicken to pan with tomatoes, stock and quinoa and bring to the boil. Cover and bake for 40 minutes, adding zucchini and olives for last 10 minutes of cooking, or until chicken is cooked through (if serving 4, see Notes). Serve topped with parsley.
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