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Friday, March 13 2015

3      medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces
2      cloves garlic, minced
2    tablespoons   olive oil
4      roma tomatoes, chopped
1    14 ounce can  quartered artichoke hearts, drained
1    2 1/4ounce can  sliced pitted ripe olives, drained
1/2   teaspoon   dried Italian seasoning, crushed
1/4   teaspoon   ground black pepper
2    cups   romaine lettuce or mesclun mix, chopped
1    cup   crumbled feta cheese (4 ounces)
1/3   cup   fresh basil leaves, shredded or torn
    Sliced crusty Italian or French bread, toasted
In a 10-inch skillet cook and stir chicken and garlic in hot oil over medium heat for 2 to 5 minutes or until chicken is brown. Stir in tomato, artichoke hearts, olives, Italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is no longer pink. Top with lettuce and cheese. Cook, covered, for 1 to 2 minutes more or until lettuce starts to wilt. Sprinkle with basil and serve on or with bread. Makes 4 servings.

Per Serving: cal. (kcal) 395, Fat, total (g) 17, chol. (mg) 82, sat. fat (g) 6, carb. (g) 27, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 6, sugar (g) 5, pro. (g) 33, vit. A (IU) 2769.64, vit. C (mg) 20.08, Thiamin (mg) 0.28, Riboflavin (mg) 0.45, Niacin (mg) 10.46, Pyridoxine (Vit. B6) (mg) 0.7, Folate (µg) 120.96, Cobalamin (Vit. B12) (µg) 0.73, sodium (mg) 1003, Potassium (mg) 538, calcium (mg) 252.42, iron (mg) 5.04, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email

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