Artichoke and Olive Chicken
Pesto-Spinach Rice
Ingredients
- ½ lb boneless, skinless chicken thighs, cubed
- 1 tsp olive oil
- ½ (14-oz) can quartered artichokes, drained
- ¼ cup pitted Castelvetrano olives, halved
- ¼ tsp Italian seasoning
Instructions
- Cook chicken in hot oil in a 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
- 1 (8.8-oz) pouch microwaveable brown rice
- ½ (5-oz) pkg baby spinach
- 2 Tbsp pesto
Side Dish Instructions
- Cook rice according to package directions; transfer to a serving bowl. Stir in spinach and pesto, tossing until spinach wilts.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
219
|
232
|
451
|
| Fat (g) | 9 | 9 | 18 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 25 | 6 | 31 |
| Carb (g) | 7 | 36 | 43 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 681 | 188 | 869 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
