You Pinspire Me
Continuing on with the low-carb, high protein theme, last night I used this recipe for “Mediterranean Pizza Skillet” as a jumping off point. However, I don’t like olives, I didn’t have Italian Seasoning, and I didn’t want to serve it with a side of carbs. I ended up with a very tasty supper, and even my incredibly picky two year old ate his whole bowl of it! (Though I did not serve him ‘leaves’ with his.)
What follows is my take on the recipe:
Ingredients
-
1 1/2 cups cooked quinoa
- 3 medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces
-
2 cloves garlic, minced
-
2 tablespoons olive oil
-
3 tomatoes, chopped
-
1 14-ounce can quartered artichoke hearts, drained
-
1/2 teaspoon dried Greek seasoning
-
1/4 teaspoon ground black pepper
-
2 cups romaine lettuce, chopped
-
1 cup crumbled feta cheese (4 ounces)
Directions
In a 10-inch skillet cook and stir chicken and garlic in hot oil over medium heat for 2 to 5 minutes or until chicken is brown. Stir in artichoke hearts, quinoa, Greek seasoning, and pepper. Cover, and cook on low for 5 minutes, or until heated through. Add tomatoes and 1/2 c. cheese. Cook, covered, for 1 to 2 minutes more. Serve on a bed of romaine and sprinkle with remaining cheese. Makes 4 servings.
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Jenn vanOosten
I live in Hamilton, Ontario, and love my city. I'm a Netflixer, choral music geek, bookworm, inventor of recipes (I take Artistic Licence on EVERYTHING that I make), wife of one, mother of two, and owner of a neurotic Schnauzer. I respect people who respect others. I love good food that's well done, but my favourite lunch is KD & hotdogs. With ketchup. I'm addicted to Clearance Shopping. I will ALWAYS get the product that I want at the price that I want, eventually.
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