Greek Chicken and Artichoke Rice
- Number of Servings: 4
Ingredients
2 tbsp olive oil, divided1 pound chicken tenderloinPaprika, to taste1/4 cup pine nuts1 can (14 oz.) artichoke hearts, drained and quartered2 cups chicken broth1 cup uncooked rice1 and 1/2 tbsp Greek seasoning2 tsp grated lemon peel1 medium clove garlic, minced1/2 tsp of salt, divided1.4 tsp black pepperJuice of one lemon2 tbsp fresh parsley2 oz feta chees with sun-dried tomato and basil, crumbled
1. heat 1 tbsp oil in a large skillet over medium-high heat until hot. Sprinkle chicken with paprika. Place in skillet and cook 2 minutes on each side. Remove to a plate and set aside.
2. Add pine nuts to skillet; cook until golden, stirring constantly. Add artichokes, broth, rice, seasoning, lemon peel, garlic, half of salt, and black pepper. Return chicken to skillet, seasoned side up; press down gently into rice mixture. Bring to boil. Reduce heat, cover tightly and simmer 15 minutes or until rice is full cooked.
3. Remove from heat. Sprinkle with lemon juice. Drizzle with remaining oil. Sprinkle with parsley, feta cheese, and remaining salt. Don't stir. Serve immediately.
Yield: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CONNIEBUG.
2. Add pine nuts to skillet; cook until golden, stirring constantly. Add artichokes, broth, rice, seasoning, lemon peel, garlic, half of salt, and black pepper. Return chicken to skillet, seasoned side up; press down gently into rice mixture. Bring to boil. Reduce heat, cover tightly and simmer 15 minutes or until rice is full cooked.
3. Remove from heat. Sprinkle with lemon juice. Drizzle with remaining oil. Sprinkle with parsley, feta cheese, and remaining salt. Don't stir. Serve immediately.
Yield: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CONNIEBUG.
Nutritional Info Amount Per Serving
- Calories: 335.3
- Total Fat: 17.3 g
- Cholesterol: 80.8 mg
- Sodium: 712.4 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 0.5 g
- Protein: 30.9 g
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