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Herb-Infused Chicken with Almond & Apricot Quinoa Recipe

Herb-Infused Chicken with Almond & Apricot Quinoa recipe


This is a yummy chicken dish with quinoa mixed with almonds and apricots. You cook chicken in a pan and mix quinoa with nuts and fruit. It's a healthy meal with lots of flavors.


4 (6 oz) chicken breasts, boneless skinless
1 cup quinoa
480 ml chicken or vegetable broth
1/3 cup dried apricots, chopped
1/3 cup almonds, sliced
2 cups baby kale
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
1/4 tsp dried thyme
1/4 tsp dried rosemary
2 tbsp extra virgin olive oil
Salt to taste
Black pepper to taste


In a small saucepan, combine the quinoa and broth; bring to a boil over high heat.
Once boiling, cover the saucepan, reduce the heat to low, and simmer the quinoa for 15 minutes. Remove from heat and let it stand, covered, for 5 minutes.
While the quinoa is cooking, season the chicken breasts with salt, pepper, thyme, and rosemary.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Transfer to a plate and cover with foil to keep warm.
In the same skillet, add the remaining olive oil, baby kale, and a pinch of salt and pepper. Cook until the kale is wilted, about 2 minutes.
Fluff the cooked quinoa with a fork and stir in the almonds, apricots, parsley, and basil.
Slice the rested chicken breasts.
To serve, divide the herbed quinoa and wilted kale among plates and top with sliced chicken. Enjoy!

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