Braised Chicken Breasts with Spinach and Artichoke Hearts
Fresh spinach and artichoke hearts add a bit of sophistication to pan-seared chicken breasts.
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Makes 4 breast halves
What you'll need
4 chicken breasts, boneless and skinless, about 5 ounces each
Salt and pepper to taste
1 TBSP olive oil
2 6-ounce jars marinated artichoke hearts, drained; reserve 2 Tablespoons of marinade
¾ cup chicken broth
1 TBSP lemon juice
1 tsp. grated lemon peel
2 tsp. dried oregano
4 cups raw baby spinach leaves
What to do
Sprinkle chicken breasts with salt and pepper to taste.
In a skillet large enough to hold the chicken in a single layer, heat the olive oil over medium-high heat. Add the chicken and cook a few minutes until it is lightly browned, then turn and lightly brown the other side. Remove chicken from the skillet and set aside on a plate.
Add the 2 Tablespoons of reserved artichoke heart marinade to the skillet along with the chicken broth, lemon juice, lemon peel and oregano. Cook the mixture for a few minutes, scraping to remove any browned bits in the pan. Add the chicken back to the skillet, reduce heat to low, cover, and cook until chicken is almost cooked through, about 10 minutes. Add the artichoke hearts and baby spinach, and continue to cook, uncovered, stirring gently, until spinach is wilted and chicken is completely cooked through.
Per serving (1 breast half)
Protein: 35 g
Carbohydrate: 4 g
Fat: 10 g