Chicken with Artichokes, Tomatoes, and Olives
Greek Chopped Salad with Feta Dressing
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ¼ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil, divided
- 1 cup grape tomatoes
- 1 clove garlic, minced
- 1 (14-oz) cans quartered artichoke hearts, drained
- ¼ cup pitted kalamata olives, halved
- 1 Tbsp balsamic vinegar
- 2 Tbsp water
- 2 Tbsp chopped fresh flat-leaf parsley
Instructions
- Pound chicken to an even thickness using the heel of your hand or a small skillet. Sprinkle with salt and pepper.
- Cook chicken in 1½ tsp hot oil in a nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet.
- Sauté tomatoes and garlic in 1½ tsp hot oil in skillet 4 minutes or until tomatoes begin to burst. Add artichokes, olives, vinegar, and water. Cook 2 minutes or until liquid is thickened.
- Spoon mixture over chicken. Sprinkle with parsley.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1½ Tbsp fresh lemon juice
- 1½ tsp red wine vinegar
- ⅛ tsp Greek seasoning (or use dried oregano)
- ¼ cup crumbled feta cheese, divided
- ½ (8-oz) pkg baby kale-spinach mix
- ¼ cup thinly sliced red onion
- ½ cup chopped cucumber
Side Dish Instructions
- Whisk together first 4 ingredients and 1 Tbsp cheese until well blended.
- Combine kale mix, onion, and cucumber in a large bowl; add dressing, and toss. Sprinkle with 3 Tbsp cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
276
|
140
|
416
|
| Fat (g) | 11 | 12 | 23 |
| Sat. Fat (g) | 1 | 3 | 4 |
| Protein (g) | 29 | 3 | 32 |
| Carb (g) | 16 | 6 | 22 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 833 | 178 | 1011 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
