Chicken with Tomatoes, Artichokes, and Olives
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil, divided
- 1 clove garlic, minced
- 1 cup grape tomatoes
- 1 (9-oz) pkg frozen artichokes, thawed
- ¼ cup pitted kalamata olives, halved
- 2 Tbsp water
- 1 Tbsp balsamic vinegar
- 1 Tbsp chopped fresh parsley
Instructions
- Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with salt and pepper.
- Cook chicken in ½ Tbsp hot oil in a nonstick skillet over medium-high heat 4 to 5 minutes per side or until done. Remove chicken from skillet; keep warm.
- Sauté garlic and tomatoes in ½ Tbsp hot oil in same skillet 4 minutes or until tomatoes begin to burst.
- Add artichokes, olives, water, and vinegar. Cook 2 minutes or until liquid is thickened and artichokes are tender.
- Spoon tomato mixture over chicken; sprinkle with parsley.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
406
|
406
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 43 | 43 |
| Carb (g) | 22 | 22 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 772 | 772 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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