Artichoke and Olive Chicken
Pesto-Spinach Rice
Ingredients
- 2 lb boneless, skinless chicken thighs, cubed
- 1 Tbsp olive oil
- 1 (14-oz) can quartered artichokes, drained
- ¾ cup whole pitted green olives, halved
- ¾ tsp Italian seasoning
Instructions
- Cook chicken in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until browned.
- Add artichokes, olives, and Italian seasoning; cook 3 to 4 minutes or until chicken is done.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice
- 1 (5-oz) pkg baby spinach
- ⅓ cup pesto
Side Dish Instructions
- Cook rice according to package directions. Stir in spinach and pesto, stirring until spinach wilts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
252
|
239
|
491
|
| Fat (g) | 11 | 7 | 18 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 31 | 5 | 36 |
| Carb (g) | 5 | 39 | 44 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 621 | 153 | 774 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
