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Chicken Artichoke

Chicken Artichoke

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Food Category:  Poultry, Vegetables
Dietary Preference:  Dairy Free
Tender chicken breasts are cooked to perfection and paired with succulent artichoke hearts, capers, and black olives creating a flavorful and satisfying combination.
Servings 1 Serving
Cal 380 kcal
Protein 25 g
Carbs 20 g
Fat 20 g

No. of Servings

Ingredients 

  • 1 tbsp olive oil
  • 1 egg
  • â…“ cup flour
  • 1 can tomatoes (15 ounces diced can)
  • 1 large chicken breast (butterfly the breast by cutting through the middle creating 2 thin cutlets)
  • ½ cup chicken broth
  • 1 tsp garlic (minced)
  • 1 cup artichokes (marinated - pour out half of the oil)
  • â…“ cup kalamata olives (sliced into thirds)
  • ½ lemon (juiced)
  • 1 tbsp capers
  • 1 tsp salt and pepper (to taste)
  • parsley (as garnish)

Instructions 

  • Crack 1 egg into a shallow bowl and whisk.
  • Place 1/3 cup flour on a second plate.
  • Take the butterflied chicken breast and dip it into the egg (both sides of chicken should be covered with egg mixture) and then dip chicken into the flour.
  • Pour olive oil into pan and heat on medium-high. Once the pan is hot, place coated chicken into the pan. Cook until browned on one side. Flip and brown the other side.
  • Add the garlic, artichokes, tomatoes, and chicken broth to the pan. Cook all ingredients until the chicken breast is cooked throughout.
  • Add the lemon juice, olives, and capers. Sprinkle with salt and pepper to taste. Plate and garnish with fresh diced parsley.

Notes

Makes 2 servings. 

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