Editors' Pick
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!"
photo by PaulaG
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 teaspoons olive oil
- 2⁄3 cup chicken broth
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1⁄4 cup stuffed olives, halved
- 1⁄4 cup Greek olive, pitted and halved
- 2 tablespoons fresh oregano, minced
- 1 tablespoon lemon juice
directions
- Sprinkle chicken with salt and pepper.
- In a large nonstick skillet, cook chicken in oil over medium-high heat for 3 minutes on each side.
- Combine the broth, artichoke hearts, olives, oregano and lemon juice; add to skillet.
- Bring to a boil.
- Reduce heat; cover and simmer for 4-6 minutes or until chicken juices run clear.
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Reviews
-
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! -
This is fantastic. The recipe reduces very well to serve 2. I flattened the breasts slightly to promote even cooking. The only thing that I would like to try is crumbling some feta over and allowing it to begin to melt. Served this with recipe #206263. -
You would never guess that this is low in calories because it is full of flavor. The olives are especially good with the chicken. If you are watching your calories you must try this recipe!
RECIPE SUBMITTED BY
My name is Sara. I live in Portland, OR and I work at a retirement community in the Wellness department. I love to cook! I occasionally do cooking demonstrations at work and typically have over 40 people! This is a lot considering I have no professional training, and I never really cooked at all until a few years after high school. I try to focus on cooking healthy foods, though I believe if you're going to indulge you might as well go all the way (case in point: Black Forest Cake)! I'm always looking for new and unusual recipes and my main source is the net, currently 'zaar. I've been more successful here than anywhere else! I also subscribe to Light & Tasty (part of Taste of Home) and I highly recommend that magazine, it really proves that you can eat healthy and enjoy it.
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