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."
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour
photo by Sara 76 photo by Sara 76
photo by Sara 76 photo by Sara 76
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:




  • 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.
  • Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
  • Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
  • Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
  • Reduce the heat to low, cover and cook for 15 minutes.
  • 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.
  • Sprinkle with the cheese and serve over rice with the lemon wedges.

Questions & Replies

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  1. WOW, all 3 of us were delighted with this dish. I followed the recipe to a "T", ok, now that I said that I discovered I have never had lemon pepper in my spice cabinet so I added pepper and some lemon zest and the sun dried tomatoes were packed in oil. No problem! I also added the honey and a touch less cinnamon. Next time I will use only 1/2 teaspoon. The cinnamon was a fabulous touch, it added great flavor as did the honey, which did not add sweetness and nearly undetectable but somehow you could tell it was there. So I have to disagree with were apprehensive about adding these 2 key ingredients, GO FOR IT! A squeeze of lemon at the table is necessary IMO. Gosh, we REALLY loved this! Thanks for posting!
  2. Wonderful! I saw this recipe some time ago when I was looking for something to do with some chicken breast, but I didn't have the things on hand to make it. I remembered that I wanted to try it when I got some really good sun-dried tomatoes. I left the recipe exactly as it that the chef wrote and both my husband and I loved it. I think the cinnamon flavour isn't really as noticeable as many Greek dishes and gives in an extra something so I wouldn't recommend leaving it out. I served it on top of lemon rice, I can see it as a great diet dish as it is really filling for for so few calories. I'll make it again for sure.
  3. 2/10 -- prepared with bone in/skin on thighs -- love the flavor ! Only left out the cinnamon. DH and I really enjoyed this tonight, with left-over saffron rice and snow peas !! 3/14/09 This was very flavorful. I prepared half for DH and me, and the chicken breasts were so large -- we have enough for another meal. I didn't have the sundried tomatoes, and left out the cinnamon -- (personal choice), served with edamame and parsley potatoes. Thanks for posting,bluemoon.
  4. I'm not sure why this didn't work out for me. But not my favorite. I was not a fan of cinnamon and honey with this savory dish. From reading the recipe I thought the combo of tomatoes, olives, artichokes, wine seemed perfect. Thanks for posting, just not my personal taste. Maybe without the honey and cinnamon? might enjoy.
  5. We loved this dish! I made it in the oven, so it was really quick and easy (375 F for 45 minutes). It is great to just add brown rice and your dinner is done. I omitted the honey, used fresh oregano and just sprinkled the others over (minus the cinnamon, DH's preference). All the flavors go so well together - it really delicious.


July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
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