This Mediterranean Chicken with Quinoa recipe is from my dear friend Lorraine.
Little did we know that we would both meet Joey Fatone before we would even meet one another.
- 6 boneless, skinless chicken breasts, cut into pieces
- 3 tablespoons olive oil
- 3 cloves garlic, pressed or finely chopped
- 1 medium yellow onion, chopped
- 3 cans organic diced tomatoes
- 1 cup green olives (sliced into thirds)
- 1/4 cup white wine
- 1/2 teaspoon oregano
- 1/8 – 1/4 teaspoon ground turmeric (according to your taste preference)
- Dash black pepper
- 2 cups Quinoa and 4 cups water
Cook the quinoa according to the package.
In a large skillet with olive oil, saute garlic, onion, and chicken until no pink remains and chicken begins to brown. Sprinkle with black pepper.
Add white wine while scraping browned bits from pan.
Stir in tomatoes, olives, oregano, and turmeric. Cover and simmer on low heat (with the lid vented slightly) for approx. 15 minutes.
When quinoa is ready, spoon into serving bowls and top with chicken mixture and serve immediately.
If desired sprinkle a little asiago or parmesan cheese on top.
It’s great accompanied with a green salad or a side of steamed broccoli (or both). It is also great for leftovers — the flavors intensify!
A Midwest native and Chicagoan for many years, she has multiple interests ranging from cooking, to design, to writing poetry, short stories, and song lyrics. She has featured many of her published poems on her blog (along with her 1st place winning poems “Cheaters” and “Looking Back At Me”). It seems that many of us wear many hats these days. Lorraine has done so all her life. She’s an Actress; Co-Founder of the Chicago Bulls Cheerleaders (The Luv-A-Bulls); Former NFL-Chicago Bears Cheerleader (The Honeybears); Writer; Decorator; Cook; Photographer; Proud owner of her beloved and talented Abby the Wonderdog – (a.k.a. Abigail Von Rawhide); Blessed wife to the love of her life, Greg.”
She shares some of her many interests on her blog, “A Multi-dimensional Life.”