30 Meals in 30 Minutes - October 2017

(Jacob Rumans) #1
Chicken Artichoke Skillet

This quick-to-fix chicken recipe shows off some ofmy favorite Greek flavors. I like to
change up the olives every and now and then—Greek, green, black or a mixture.
—CAROL LATIMORE ARVADA, CO

START TO FINISH: 25 MIN.
MAKES: 4 SERVINGS

4 boneless skinless chicken breast
halves(4 ounces each)
¹₄ teaspoon salt
¹₄ teaspoon pepper
2 teaspoons olive oil
1 can(14 ounces)water-packed
quartered artichoke hearts, rinsed
and drained
²₃cup reduced-sodium chicken broth
¹₄ cup halved pimiento-stuffed olives
¹₄ cup halved pitted Greek olives
2 tablespoons minced fresh oregano or
2 teaspoons dried oregano
1 tablespoon lemon juice


1.Sprinkle chicken with salt and pepper.
Ina large skillet, heat oil over medium-
high heat; brown chicken on both sides.
2.Add remaining ingredients; bring to a
boil. Reduce heat; simmer, covered, until
a thermometer inserted in chicken reads
165°, 4-5 minutes.
PER SERVING 1 serving: 225 cal., 9g fat
(1g sat. fat), 63mg chol., 864mg sodium,
9g carb. (0 sugars, 0 fiber), 26g pro.
Diabetic Exchanges: 3 lean meat, 1
vegetable, ½ fat.
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