Chicken with Tomatoes, Artichokes, and Olives
Greek Chopped Salad with Feta
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil, divided
- 1 cup grape tomatoes
- 1 clove garlic, minced
- 1 (14-oz) can quartered artichoke hearts, drained
- ¼ cup pitted kalamata olives, halved
- 2 Tbsp water
- 1 Tbsp balsamic vinegar
- 1½ Tbsp chopped fresh flat-leaf parsley
Instructions
- Place chicken in a large zip-top plastic bag; pound to an even thickness using the heel of your hand or a small skillet. Season with salt and pepper.
- Cook chicken in ½ Tbsp hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet; keep warm.
- Sauté tomatoes and garlic in ½ Tbsp hot oil in skillet 4 minutes or until tomatoes begin to burst. Add artichokes, olives, water, and vinegar. Cook 2 minutes or until liquid is thickened.
- Spoon mixture over chicken, sprinkle with parsley.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1½ Tbsp lemon juice
- ½ Tbsp red wine vinegar
- ⅛ tsp dried oregano
- ¼ cup crumbled feta cheese, divided
- 3 cups torn romaine lettuce
- ¼ cup chopped green onions
Side Dish Instructions
- Whisk together first 4 ingredients and 1 Tbsp cheese until well blended.
- Combine lettuce and onions. Toss with dressing; sprinkle with 3 Tbsp cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
282
|
124
|
406
|
| Fat (g) | 11 | 12 | 23 |
| Sat. Fat (g) | 1 | 3 | 4 |
| Protein (g) | 29 | 2 | 31 |
| Carb (g) | 15 | 3 | 18 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 726 | 119 | 845 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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