Artichoke and Sundried Tomato Chicken One-Dish
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 285.8
- Total Fat: 14.4 g
- Cholesterol: 48.8 mg
- Sodium: 859.4 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 2.4 g
- Protein: 22.0 g
View full nutritional breakdown of Artichoke and Sundried Tomato Chicken One-Dish calories by ingredient
Introduction
An easy, delicious, wonderful, low-carb chicken one-dish! Serve over mashed parmesan rosemary cauliflower (for a low-carb meal) OR rosemary parmesan polenta for a regular meal. Serve with a green salad! An easy, delicious, wonderful, low-carb chicken one-dish! Serve over mashed parmesan rosemary cauliflower (for a low-carb meal) OR rosemary parmesan polenta for a regular meal. Serve with a green salad!Number of Servings: 4
Ingredients
-
1 tablespoon olive oil
4 boned skinned chicken breast halves, seasoned with salt and pepper (you may chop into 1” pieces if desired)
2-3 large shallots, minced
10 garlic cloves, minced (for garlic lovers; you can use any garlic amount you like)
1/2 cup reduced-sodium chicken stock
~1 cup marinated artichoke hearts, halved or quartered
~1/2 cup sliced oil-marinated sun-dried tomatoes
~1/2 cup Kalamata olives
4 fl. oz. dry white wine
About 1/2 tsp. salt
About 1/4 tsp. freshly ground black pepper
1/4 cup sliced basil
1/4 cup freshly and finely shredded parmesan
Directions
Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick)
over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and
sear until golden, 2 to 3 minutes. Turn chicken over. Remove chicken to plate.
Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn,
until shallots are soft and translucent, 3 to 4 minutes. Add wine and cook until it reduces
by half. Add chicken stock, artichoke hearts, sun-dried tomatoes, 1/2 tsp. salt, and 1/4 tsp.
pepper and cook until mixture begins to boil, about 1 minute.
Add chicken and kalamata olives, make sure chicken is covered with artichokes,
tomatoes, and olives then sprinkle half of the parmesan over it and put in oven.
Bake 20 minutes until parmesan is melted and chicken dish is bubbling.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LASAMMI.
over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and
sear until golden, 2 to 3 minutes. Turn chicken over. Remove chicken to plate.
Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn,
until shallots are soft and translucent, 3 to 4 minutes. Add wine and cook until it reduces
by half. Add chicken stock, artichoke hearts, sun-dried tomatoes, 1/2 tsp. salt, and 1/4 tsp.
pepper and cook until mixture begins to boil, about 1 minute.
Add chicken and kalamata olives, make sure chicken is covered with artichokes,
tomatoes, and olives then sprinkle half of the parmesan over it and put in oven.
Bake 20 minutes until parmesan is melted and chicken dish is bubbling.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LASAMMI.