Step 1

Preheat oven to 375°F. Using a small knife, cut a horizontal slit in the thickest part of each chicken breast half, forming a pocket. In a small bowl combine oregano and garlic; spoon evenly into pockets in breast halves. Press cut edges together to seal. Sprinkle chicken pieces with salt and pepper. In a large oven-going skillet heat oil over medium-high heat. Add chicken breast halves; cook for 3 to 5 minutes or until chicken is browned on bottoms. Turn chicken pieces.

Step 2

Place skillet with chicken in the oven. Bake, uncovered, about 25 minutes or until chicken is no longer pink (170°F).

Step 3

Meanwhile, place quinoa in a fine-mesh sieve; thoroughly rinse with cold water. In a medium saucepan combine quinoa and broth. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in carrots. Cook, covered, for 2 minutes more. Remove from heat. Cover and let stand for 10 minutes.

Step 4

Stir artichoke hearts, olives, and parsley into quinoa mixture. Serve quinoa mixture with chicken. Sprinkle with green onions.