Artichoke and Sun-Dried Tomato Chicken

 Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.



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Ingredients

4 skinless, boneless chicken breast halves


salt and pepper to taste


2 teaspoons olive oil


1 (14.5 ounce) can diced tomatoes with green peppers and onions


¼ cup sun-dried tomato pesto


1 (14 ounce) can artichoke hearts in water, drained and quartered



Directions

Step 1.

Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.

Step 2.

Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.



                    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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