Chicken and Quinoa Skillet
- Heat coconut oil in a large skillet over medium-high heat.
- Add chicken, spices, onion, red pepper and garlic. Sauté for 10 minutes. Deglaze pan with wine, cook until reduced by half.
- Add quinoa and broth. Bring to boil, reduce heat and cover. Continue cooking for 10 minutes, stirring occasionally. Stir in peas, artichokes, olives and spinach. Continue cooking for 5 more minutes, or until liquid is mostly absorbed.
Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen