Chicken with Tomatoes, Artichokes, and Olives
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil, divided
- 1 clove garlic, minced
- 1 pint grape tomatoes
- 2 (9-oz) pkg frozen artichokes, thawed
- ¾ cup halved pitted kalamata olives
- ¼ cup water
- 2 Tbsp balsamic vinegar
- 3 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 1 Tbsp hot oil in a large 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 1 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 thickens and artichokes are tender.
- Spoon tomato mixture over chicken; sprinkle with parsley.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
354
|
354
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 41 | 41 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 635 | 635 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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