I’m always trying to find good healthy recipes, and came across this one that we absolutely love. I just made this dish last Monday, and it was better than I remembered. The dish has an earthy flavor that is balanced with hints of tang and sweetness. Each flavor is beautifully married with each other. ENJOY!
Sun-Dried Tomato Artichoke Chicken
1 teaspoon fresh thyme leaves
1 3/4 lb boneless, skinless chicken breasts, cut into 1″ pieces
1/4 cup flour (I omitted this)
2 tablespoons canola oil
1/2 cup white wine (I substituted chicken broth)
Juice of 1 lemon
1 (14-oz) can quartered artichoke hearts (drained)
1/3 cup julienne-cut sun-dried tomatoes
2 tablespoons butter
2 tablespoons grated Parmesan cheese
- Preheat large saute pan on medium-high for 2-3 minutes. Place flour and chicken in large zip-loc bag; seal and shake to coat. Place oil in pan then add chicken; cook and stir 2-3 minutes or until lightly browned.
- Stir in wine. Reduce heat to medium-low; cook 2-3 minutes or until liquid is slightly reduced.
- Sprinkle lemon juice over chicken; stir in remaining ingredients (except thyme and cheese) and cover; cook 2-3 minutes or until chicken is 165°F. Remove pan from heat; stir in thyme and sprinkle with cheese. Serve.
CALORIES (per 1/4 recipe) 430kcal; FAT 19g; CHOL 125mg; SODIUM 340mg; CARB 14g; FIBER 2g; PROTEIN 44g; VIT A 8%; VIT C 25%; CALC 8%; IRON 15%
Arugula Mushroom Salad
1 red bell pepper
8 oz. baby portabella mushrooms
1 bag baby arugula leaves (4-5 oz.)
1/3 cup macadamia nuts
1/4 cup goddess dressing (I use Annie’s brand)
Chop red bell pepper and baby portabella and toss all ingredients together.
CALORIES (per 1/4 recipe) 170kcal; FAT 14g; CHOL 0mg; SODIUM 190mg; CARB 8g; FIBER 3g; PROTEIN 4g; VIT A 35%; VIT C 70%; CALC 8%; IRON 8%