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Nutrition Facts
Serving Size 1 (504g) Recipe makes 4 servings
Calories 474
Calories from Fat 202		(42%)
Amount Per Serving		%DV
	Total Fat 22.5g	34%
	Saturated Fat 7.4g	36%
	Monounsaturated Fat 9.8g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.2g
Cholesterol 109mg		36%
Sodium 751mg		31%
Potassium 1075mg		30%
Total Carbohydrate 22.2g		7%
	Dietary Fiber 6.2g	24%
	Sugars 8.2g
Protein 38.4g		76%
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Greek Island Chicken With Marinated Artichokes

Recipe #121627 | 1 hour | 30 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
May 11, 2005

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.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil
4 boneless chicken breasts, skinned
1 onion, chopped
4 garlic cloves, finely chopped
8 ounces mushrooms
1 cup white wine
8 ounces bottled marinated artichoke hearts
1 ounce sun-dried tomato, dry-packed coarsely chopped
1 1/2 ounces Greek olives, pitted, halved
1 teaspoon lemon-pepper seasoning
1 teaspoon honey
1/4 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon cinnamon
2 1/2 ounces feta cheese, crumbled
4 lemon wedges or lemon slices

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.

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Featured Reviews for This Recipe

From: Vicki in CT

On Aug 17, 2009

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.

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From: Maito

On May 7, 2009

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.

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From: ~Rita~

On Nov 1, 2005

I put all in a crock pot and cooked on low for 1 1/2 hours. Just because I needed a meal to be ready when I returned home. This worked great but I`m sure it would have been much better according to the directions! I used black didn`t have kalamata olives. Used a 12 ounce jar of artichokes these give much flavor.As did the oregano and cinnamon. I forgot all about the feta till now! Darn that would have been delish topped on it! Sreved with Fresh Orange Rice Fresh Orange Rice. No one can say this is low on flavor! Great dish! Thanks!

4 people found this review helpful

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