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MEDITERRANEAN ARTICHOKE CHICKEN

It’s been a fairly busy lately with traveling, working on the house during these beautiful sunny days along with everything else life loves to dish out. So, I’m not ashamed to admit that I’ve been diving into the “one pot meals” lately to simplify my days (this technically a one-baking dish-meal, haha). Sometimes we get so wrapped up in everything we crunch in a day that we lose sense of time and have little time to do much meal planning. My Mediterranean Artichoke Chicken dish has been my go-to at least once a week and leaves me a few leftovers for lunch.

This dish provides a great amount of protein and fiber which is optimal for those who are watching their carb intake. It doesn’t get any easier than this; you just simply throw everything together into a baking dish, put in the oven, set a timer and walk away. If you’re not watching your carb intake then you gotta try this over jasmine rice. There’s something amazing when all the fresh and tangy flavors come together into the chicken stock that goes wonderfully over the jasmine rice.

Print Recipe
MEDITERRANEAN ARTICHOKE CHICKEN
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Mix everything together into a 9" x 13" baking dish and bake at 375 F degrees for about 20 - 25 minutes. Stir once half way through.
  2. Serve over jasmine rice.
Recipe Notes

It tastes even better using the olive oil from the sun-dried tomatoes jar.

To make this a diabetic friendly meal, avoid the rice and enjoy as is. Or, use about a palm-sized amount of cooked quinoa.