CHICKEN ARTICHOKE SKILLET
This quick chicken entree features artichokes and olives for authentic Greek flair. Seasoned with lemon juice and oregano, the chicken always turns out flavorful and tender.
—Carol Latimore, Arvada, CO
Takes: 25 min. • Makes: 4 servings
- 4 boneless skinless chicken breast halves (4 oz. each)
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 tsp. olive oil
- 1 can (14 oz.) water-packed quartered artichoke hearts, rinsed and drained
- ⅔ cup reduced-sodium chicken broth
- ¼ cup halved pimiento-stuffed olives
- ¼ cup halved pitted Greek olives
- 2 Tbsp. minced fresh oregano or 2 tsp. dried oregano
- 1 Tbsp. lemon juice
- 1. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides.
- 2. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.
1 serving: 225 cal., 9g fat (1g sat. fat), 63mg chol., 864mg sod., 9g carb. (0 sugars, 0 fiber), 26g pro. Diabetic exchanges: 3 lean meat, 1 vegetable.