Sundried Tomato and Chicken Skillet

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 206.7
  • Total Fat: 3.9 g
  • Cholesterol: 65.7 mg
  • Sodium: 944.9 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 29.0 g

View full nutritional breakdown of Sundried Tomato and Chicken Skillet calories by ingredient
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Introduction

An easy dish, that is also quick and very tasty. It does have a little heat. Serve with brown rice for GF or with pasta/Crusty bread. An easy dish, that is also quick and very tasty. It does have a little heat. Serve with brown rice for GF or with pasta/Crusty bread.
Number of Servings: 4

Ingredients

    Ingredients:
    Kirkland Artichoke Hearts marinated in oil, 112 gram(s) 1 jar small
    *Lawry's Minced Onion (dried), 0.25 tsp
    Sun Dried Tomatoes, 1 cup (one package no oil)
    Garlic powder, 2 tsp
    *Tomatoes, red, ripe, canned, with green chilies, 2 cup
    Chicken Breast, no skin, 16 ounces
    Dried peppers with onions - 1 tsp

Directions

Heat a large skillet with some olive oil (use some of the oil from the Artichokes). Add the chicken and brown on both sides. Remove Chicken and set aside. Add to same skillet, Artichokes with oil/Juice, Diced Tomatoes with Chillies, chopeed Sundried Tomatoes, let simmer for 30 seconds. Then Drain excess moisture/oil. Return to heat and simmer while stirring for a minute, then add chicken back to pot and dried seasonings to taste. Let Simmer for 10-15 minutes or until Chicken is tender. Serve with Brown Rice for Gluten Free meal.

Number of Servings: 4

Recipe submitted by SparkPeople user MILLERSIMPSON.

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