Estimated read time: 1-2 minutes
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Yield: 5 ServingsIngredients:
- 5 each Fresh 4oz Chicken Breast
- 1 tbsp. Olive Oil
- ¼ tsp. Black Pepper
- 1 pinch Crushed Red Pepper
- ½ cup Nonpareil Capers
- ½ cup Fresh Parsley
- 1 cup Ripe Olives Medium
- 1¾ cup Yellow Onion, Diced
- 2¼ cups Carrots, Diced
- 2¾ cups Celery, Diced
- 1 tbsp. Fresh Thyme
- ½ cup Water
- 2 tbsp. Fresh Italian Parsley, Chopped
- 5 Cups Quinoa, Cooked (per package instructions)
- Spread the tapenade over the chicken breast.
- Place coated chicken on pan sprayed with non-stick pan coating, bake on 325*F for 12-14 minutes or until an internal temp of 165*F is reached.
- When the vegetables are tender, stir in the cooked quinoa and chopped parsley.
Pour any cooking juices in the pan over the chicken. Place the steamed spinach on the back side of the plate.
500 Calories/ 360 mg Sodium/ 25.5% Cal/Fat
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