Chicken with Artichoke Hearts and Tomatoes
Chicken with Artichoke Hearts and Tomatoes

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 30 minutes
  • Prep: 5 minutes
  • Cook: 8 minutes

Nutrition Facts

Amount per serving:
Total Calories: 563kcal (28%)
  • 909mg (38%) Sodium
  • 89g Carbs
  • 12g Fiber
  • 8g (13%) Fat
  • 2g (8%) Saturated Fat
  • 1g Sugars
  • 35g Protein
  • 80mg (8%) Calcium
  • 3mg (17%) Iron
563kcal (28%)909mg (38%)89g12g8g (13%)1g35g2g (8%)
This savory main dish is quick and easy to make.


  • 2 cups instant brown rice
  • 4 skinless, boneless chicken-breast halves, rinsed well and patted dry
  • 2 teaspoons olive oil
  • 1 14.5-ounce can diced tomatoes with green pepper and onion
  • 1 cup sun-dried tomato pesto
  • 1 14-ounce can artichoke hearts in water, drained and quartered
  • Salt and pepper to taste



Cook rice according to package directions, without adding fat or salt. Meanwhile, season both sides of chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook one minute per side, until golden brown and seared. Using tongs, remove chicken from pan; set aside. Add canned tomato mix to pan. Simmer for one minute, stirring constantly and incorporating any brown bits from the bottom of the pan. Stir in pesto and artichokes. Return chicken to pan. Cover and simmer for five minutes, until chicken is cooked through. Serve chicken and sauce over cooked rice.
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