Chicken With Tomato and Artichoke Hearts
Ready In: 30 mins
Serves: 2
Ingredients
- 6 -8 ounces skinless chicken breasts
- 1⁄2 cup dry brown rice
- 1 cup artichoke heart (use 1/2 to 1 cup depending on preference)
- 1⁄2 cup sun-dried tomato
- 1⁄2 cup tomatoes and green chilies (I use canned diced tomatoes and chop 1 small pepper)
- 2 teaspoons olive oil
Directions
- Rehydrate sun dried tomatoes in a bowl of water 1-2 hours before starting recipe. Or, you can buy sundried tomatoes in oil to skip this step.
- Cook rice according to package directions, without adding fat or salt. Meanwhile, season both sides of chicken with salt and pepper. Heat oil in a skillet over medium-high heat.
- Add chicken and cook 1 minute per side, until golden brown and seared. Using tongs, remove chicken from pan; set aside. Add canned tomato mix to pan; simmer 1 minute, stirring constantly and incorporating any brown bits from bottom of pan. Stir in sun-dried tomato and artichokes. Return chicken to pan. Cover; simmer 5-10 minutes, until chicken is cooked through. Serve chicken and sauce on cooked rice.
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