Chicken with Black Olives and Artichoke Hearts
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 323.7
- Total Fat: 12.4 g
- Cholesterol: 86.7 mg
- Sodium: 878.6 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 0.8 g
- Protein: 31.7 g
View full nutritional breakdown of Chicken with Black Olives and Artichoke Hearts calories by ingredient
Introduction
A bit of mediteranian flavor to enjoy over polenta, brown rice or farro.My husband even liked this without adding salt! A bit of mediteranian flavor to enjoy over polenta, brown rice or farro.
My husband even liked this without adding salt!
Number of Servings: 6
Ingredients
-
1 tablespoon extra virgin olive oil
2-3 teaspoons crushed garlic
2 onions, chopped
3 medium zucchini sliced 1/4-1/3inch thick
1 can (6 oz) whole black olives, drained and rinsed!
1 jar (14.75 oz) marinated artichoke hearts, reserve the fluid
1.5-2 pounds boneless skinless chicken breasts, cut in half or thirds.
1.5 cups white white (chardonnay works well)
1/2 can chicken broth (low salt, fat free)
Directions
In a saute pan, heat olive oil over medium-high heat.
Add garlic for one minute, then add onions and cook until clear.
Remove garlic and onions from pan, leaving fluids behind.
Increase heat to high:
Add chicken breasts to pan to just brown them on all sides, up to 2 minutes per side.
Remove from heat.
Place chicken breasts on the bottom of a 9X13 oven-safe pan, spaced evenly apart.
Over the chicken, add zucchini, olives, artichoke hearts and onion mixture.
Place pan into a 225 degree oven for one hour.
Increase temperature to 375 degrees for 15-20 minutes to cook off some of the liquid.
Serve over farro with some of the broth remaining in the pan.
Mix wine and chicken broth together and pour over chicken pix in pan.
Serving Size: makes 6 servings in a 9X13 cooking pan
Number of Servings: 6
Recipe submitted by SparkPeople user PSBUCK64.
Add garlic for one minute, then add onions and cook until clear.
Remove garlic and onions from pan, leaving fluids behind.
Increase heat to high:
Add chicken breasts to pan to just brown them on all sides, up to 2 minutes per side.
Remove from heat.
Place chicken breasts on the bottom of a 9X13 oven-safe pan, spaced evenly apart.
Over the chicken, add zucchini, olives, artichoke hearts and onion mixture.
Place pan into a 225 degree oven for one hour.
Increase temperature to 375 degrees for 15-20 minutes to cook off some of the liquid.
Serve over farro with some of the broth remaining in the pan.
Mix wine and chicken broth together and pour over chicken pix in pan.
Serving Size: makes 6 servings in a 9X13 cooking pan
Number of Servings: 6
Recipe submitted by SparkPeople user PSBUCK64.