Marinade for Chicken:
Drain the artichokes hearts reserving the juice. To a large skillet, add artichoke juice, 2 cloves crushed garlic, sliced onion, Italian spice, and black pepper.
Cut the chicken into thirds, about 1½- inch strips. Add to the skillet. Cover and refrigerate for at least 1 hour, maximum 3 hours.
Bake: preheat your oven to 450 F.
Add 1 tablespoon of olive oil, sliced onions, tomatoes, artichoke hearts, peppers, and zucchinis to a large roasting pan. Season with sea salt or Herbamare and garlic slices. Coat with olive oil and toss to combine. Lay out in shallow baking pans and roast, uncovered for 30 min. Stir and cook again until starting to caramelize and brown a bit.
Meanwhile, move skillet of chicken to the stovetop and cook on medium high heat, moving as needed to keep from sticking. Once cooked through, cover to keep warm. Add meat to veg and top with fresh olives, feta, or fresh herbs. Serve with a fresh quinoa tabouli salad or dolmas and fresh tzatziki. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (33%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 11.1mg||0 %|
|Potassium 11.1mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.4g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3
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