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Greek Chicken & Artichokes

Because it’s so easy and fast, this recipe was a perennial favorite with my friends during our college years. I’ve also added olives and onions to the mix to give it a little something extra. —Caitlin Chaney, Palm Harbor, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1-1/4 teaspoons Greek seasoning
  • 1 tablespoon olive oil
  • 1 cup sliced fresh mushrooms
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 can (14 ounces) water-packed quartered artichoke hearts, drained
  • 2 cups cooked brown rice
  • 1/4 cup crumbled feta cheese

Directions

  • Toss chicken with Greek seasoning. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until lightly browned. Add mushrooms; cook and stir 2 minutes longer.
  • Stir in tomatoes and artichoke hearts. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until chicken is cooked through. Serve with rice. Top with cheese.
Nutrition Facts
1 cup chicken mixture with 1/2 cup rice and 1 tablespoon cheese: 309 calories, 7g fat (2g saturated fat), 51mg cholesterol, 704mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

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