Greek Island Chicken With Marinated Artichokes

Total Time
1hr
Prep
30 mins
Cook
30 mins

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.

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Ingredients

Nutrition

Directions

  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.