Greek Chicken & Artichokes Recipe

4.5 5 5
Greek Chicken & Artichokes Recipe
Greek Chicken & Artichokes Recipe photo by Taste of Home
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Greek Chicken & Artichokes Recipe

Read Reviews
4.5 5 5
Publisher Photo
Because it’s so easy and fast, this recipe was a perennial favorite with my friends during our college years. I’ve also added olives and onions to the mix to give it a little something extra. —Caitlin Chaney, Palm Harbor, Florida
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1-1/4 teaspoons Greek seasoning
  • 1 tablespoon olive oil
  • 1 cup sliced fresh mushrooms
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 can (14 ounces) water-packed quartered artichoke hearts, drained
  • 2 cups cooked brown rice
  • 1/4 cup crumbled feta cheese

Directions

Toss chicken with Greek seasoning. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until lightly browned. Add mushrooms; cook and stir 2 minutes longer.
Stir in tomatoes and artichoke hearts. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until chicken is cooked through. Serve with rice. Top with cheese. Yield: 4 servings.
Originally published as Greek Chicken and Artichokes in Healthy Cooking October/November 2012, p20

Nutritional Facts

1 cup chicken mixture with 1/2 cup rice and 1 tablespoon cheese: 309 calories, 7g fat (2g saturated fat), 51mg cholesterol, 704mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1-1/4 teaspoons Greek seasoning
  • 1 tablespoon olive oil
  • 1 cup sliced fresh mushrooms
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 can (14 ounces) water-packed quartered artichoke hearts, drained
  • 2 cups cooked brown rice
  • 1/4 cup crumbled feta cheese
  1. Toss chicken with Greek seasoning. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until lightly browned. Add mushrooms; cook and stir 2 minutes longer.
  2. Stir in tomatoes and artichoke hearts. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until chicken is cooked through. Serve with rice. Top with cheese. Yield: 4 servings.
Originally published as Greek Chicken and Artichokes in Healthy Cooking October/November 2012, p20

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azmouse User ID: 6042789 217590
Reviewed Jan. 11, 2015

"easy. Great tasting. healthy. What more can you ask for? I don't add the mushrooms, they don't fit in this dish for me. And I'm not fond of tomatoes but this is yummy!!!!!"

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bjsilve0 User ID: 172187 124295
Reviewed Sep. 28, 2014

"It easy and delicious!"

MY REVIEW
toolbarsco User ID: 6725667 194081
Reviewed May. 27, 2014

"This recipe is very easy to prepare. I added olives and used marinated artichoke hearts since that is what I had on hand. Next time I will add onion as suggested by others--agree that it could use the extra "kick." Overall, a yummy go-to recipe."

MY REVIEW
CatMurphy User ID: 7117971 195756
Reviewed Apr. 16, 2014

"I added the onions,olives and used marinated artichoke hearts. This was tasty, but will go without the rice next time and stuff Pita pockets with the mixture and add shredded lettuce."

MY REVIEW
Pinstripes User ID: 3468767 118433
Reviewed Dec. 23, 2012

"quick & good -- could use some more seasoning or sauce of some kind."

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