Greek Chicken with Artichokes & Kalamata olives
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb boneless, skinless chicken tenders2 Tbsp coconut oil5 cloves of garlic, minced1 cup low sodium chicken broth1 14 oz can artichoke hearts packed in water2 Tbsp lemon juice1 tsp cornstarch2 eggs4 Tbsp sliced black kalamata olivessalt and pepper to taste
Brown chicken in oil over medium high heat, salt and pepper to taste. Add garlic and broth, cover and simmer for 10 minutes, then add drained artichoke hearts and cook for 5 minutes or until chicken is cooked through. Remove chicken and artichokes to warm platter; keep warm.
Beat together (with fork) lemon juice, cornstarch and eggs. Add water to pan juices to measure one cup, beat into egg mixture. Return mixture to skillet, boil and stir for one minute, then add chopped olives. Pour sauce over chicken and artichokes, serve over rice if desired (rice not in nutrient calculations).
Serving Size: Makes 4 servings
Beat together (with fork) lemon juice, cornstarch and eggs. Add water to pan juices to measure one cup, beat into egg mixture. Return mixture to skillet, boil and stir for one minute, then add chopped olives. Pour sauce over chicken and artichokes, serve over rice if desired (rice not in nutrient calculations).
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 284.9
- Total Fat: 12.2 g
- Cholesterol: 158.2 mg
- Sodium: 408.5 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.1 g
- Protein: 32.0 g
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