Ingredients
-
4
-
1/4
-
1/4
-
2
-
2/3
-
1
-
1/4
-
1/4
-
2
-
1
-
-
-
-
-
Directions
Chicken Artichoke Skillet, Another recipe from Light & Tasty This one is so easy and delicious and healthy! It would be very good for low-carbers too I have made this with different kinds of olives, and just green olives when I didn’t have any others It’s good any way!, Very good! I needed to use up a red onion and red/yellow peppers, so I sauteed them with the chicken (cut in bite size pieces) That made it very colorful and the ratio of veggies to meat higher I served it with herbed naan bread from Trader Joe’s and a salad of romaine, pomegranate seeds, cucumbers, and feta A splash of red pepper flakes added a zing to this dish, and next time I’ll cook some minced garlic with the chicken Overall, it was a fresh tasting, flavorful, healthy and quick dish!, This was very flavorful and super easy to make! Start to finish was about 20 minutes, but you wouldn’t know it by the taste I subbed 1 teaspoon of dried oregano because I didn’t have any fresh I served it with steamed squash, but I think it would also be good over rice As Paula suggested, I think it would be good with feta too Will make again, thanks!
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Steps
|
1
Done
|
Sprinkle Chicken With Salt and Pepper. |
|
2
Done
|
in a Large Nonstick Skillet, Cook Chicken in Oil Over Medium-High Heat For 3 Minutes on Each Side. |
|
3
Done
|
Combine the Broth, Artichoke Hearts, Olives, Oregano and Lemon Juice; Add to Skillet. |
|
4
Done
|
Bring to a Boil. |
|
5
Done
|
Reduce Heat; Cover and Simmer For 4-6 Minutes or Until Chicken Juices Run Clear. |
