Chicken and Artichokes over rice and field peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 boneless, skinless chicken breasts1 clove garlic, minced2 tbsps onion2 packets Stevia2 tbsps soy sauce1 can mushrooms1 14 oz can artichoke hearts1/4 cup mayonaise4 servings whole grain brown rice1 15 oz can seasoned field peas & snaps
Recipe #1
Preheat oven to 425 degrees, spray baking pan with Olive Oil or regular cooking spray.
Place chicken in baking dish; sprinkle with mushrooms, onion, garlic, seasoning, soy sauce and sweetener.
Place foil over pan and bake for one hour at 425 degrees. The first recipe is ready to serve.
Recipe #2
Cut up leftover chicken (hopefully there is still some mushrooms leftover also). Stir in 1 can of Vigos artichoke hearts. Blend together with 1/4 cup of mayonaise. Can be served cold or hot.
Recipe #3
Fix 4 servings of brown rice, stir in field peas & snaps (or crowder peas, white acre peas, black-eyed peas).
Re-heat Recipe #2 and on spoon on top of Recipe #3. YUMMY
Serving Size: 4 1.5-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user EDAUGHT.
Preheat oven to 425 degrees, spray baking pan with Olive Oil or regular cooking spray.
Place chicken in baking dish; sprinkle with mushrooms, onion, garlic, seasoning, soy sauce and sweetener.
Place foil over pan and bake for one hour at 425 degrees. The first recipe is ready to serve.
Recipe #2
Cut up leftover chicken (hopefully there is still some mushrooms leftover also). Stir in 1 can of Vigos artichoke hearts. Blend together with 1/4 cup of mayonaise. Can be served cold or hot.
Recipe #3
Fix 4 servings of brown rice, stir in field peas & snaps (or crowder peas, white acre peas, black-eyed peas).
Re-heat Recipe #2 and on spoon on top of Recipe #3. YUMMY
Serving Size: 4 1.5-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user EDAUGHT.
Nutritional Info Amount Per Serving
- Calories: 531.5
- Total Fat: 13.7 g
- Cholesterol: 72.2 mg
- Sodium: 1,545.1 mg
- Total Carbs: 62.6 g
- Dietary Fiber: 10.1 g
- Protein: 43.4 g
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