Greek Island Chicken With Marinated Artichokes
A tasty chicken dish - with a flavoursome blend of herbs, spices, vegetables and honey - which is nonetheless still reasonably low both in calories and in fat. Adapted from Paige Morehouse's recipe which appears in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Because the recipe contains several vegetables, it really is a stand-alone dish. When I've made it, I've added a bit more garlic (personal preference). The original recipe had 2 cloves of garlic; and I've included more like 8 ounces of mushrooms (again, personal preference). The original recipe had 3 ounces of mushrooms. I've always used kalamata olives when making this dish.
Ingredients
4 serv.- olive oil↗1 tablespoon
- boneless chicken breasts, skinned↗4
- onion, chopped↗1
- garlic cloves, finely chopped↗4
- mushrooms↗8 ounces
- white wine↗1 cup
- bottled marinated artichoke hearts↗8 ounces
- sun-dried tomato, dry-packed coarsely chopped↗1 ounce
- Greek olives, pitted, halved↗1 1⁄2 ounces
- lemon-pepper seasoning1 teaspoon
- honey↗1 teaspoon
- salt↗1⁄4 teaspoon
- oregano↗1⁄2 teaspoon
- cinnamon↗1⁄2 teaspoon
- feta cheese, crumbled↗2 1⁄2 ounces
- lemon wedges or 4 lemon slices4
Step-by-step instructions
- 1
Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate.
- 2
Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
- 3
Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
- 4
Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
- 5
Reduce the heat to low, cover and cook for 15 minutes.
- 6
Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70ºC/169ºF and the juices run clear.
- 7
Sprinkle with the cheese and serve over rice with the lemon wedges.
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