Thursday, July 17, 2014
Greek Chicken and Artichokes
How is everyone doing today? I don't know where you're at, but here in southeastern Tennessee it is absolutely glorious!!! We have come into some kind of weird summer "cool snap." I mowed the lawn this morning and when I did, I felt like it was autumn. I have slept the last two nights with the windows open!!! Something unheard of in these parts in the middle of July. I know it's not going to last, but I am in my element in these fews days of cool weather. I am officially in my countdown to autumn....tick tock, tick tock.
But back to this recipe. I ran across it and just happened to have everything it called for on hand. How great can that be?!!! Also, it's fast and easy. I served it with my favorite Greek salad and brown rice on the side. My only error here, I believe, is I should have added some chopped fresh parsley at the end to add a bit of color. But that wouldn't have changed the flavor. This is a great, healthy, easy meal which can be on your table in minutes.
GREEK CHICKEN and ARTICHOKES (4 servings)
3/4 lb boneless skinless chicken breasts, cubed
1 1/4 tsp Greek seasoning (found in the baking aisle of your supermarket)
1 Tbsp EVOO
1 cup sliced fresh mushrooms
1 can (14.5 oz) no-salt-added diced tomatoes, undrained
1 can (14 oz) water-packed quartered artichokes hearts, drained (I use artichoke bottoms, the "heart" of the artichoke....the brand here is "Reese's." I had to ask my Publix manager to order them for me)
2 cups cooked brown rice
1/4 cup crumbled feta cheese
Toss chicken with Greek seasoning. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until lightly browned. Add mushrooms; cook and stir 2 minutes longer.
Stir in tomatoes and artichoke hearts. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until chicken is cooked through. Serve with rice. Top with cheese.
Recipe Source: "Taste of Home" recipe, April/May 2014, p. 30