Herbed Chicken and Artichokes
Herbs, garlic scapes and a touch of vinegar give this nutritious chicken dish its many layers of fresh tastes.
Yields: 6 Servings
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Ingredients
| 1⁄4 | c | Italian parsley |
| 1⁄4 | c | dill leaves |
| 1 | tbsp | thyme leaves |
| 5 | garlic scapes (optional) | |
| 2 | tbsp | of vegetable oil |
| 1 | can | quartered artichoke hearts (15oz) |
| 2 | tsp | cider vinegar |
| 1⁄3 | c | cherry tomatoes |
| 1 | c | Stonyfield Organic Low Fat Plain Greek Yogurt |
| 1⁄2 | tsp | sea salt |
| 6 | boneless skinless chicken breasts |
Directions
In food processor combine, parsley, dill, thyme, garlic scapes, vegetable oil, artichoke hearts, vinegar, cherry tomatoes, yogurt, and salt. Pulse for 1 minute.
Place chicken in a large casserole dish. Spread mixture over chicken breasts, cover and let marinate for at least 2 hours in fridge or overnight.
Heat oven 350°. Uncover chicken and place in oven. Cook for approximately 1 hour or until cook through.
Nutrition Information
|
250
CALORIES
|
8g
TOTAL FAT
|
33g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
250
70
|
||
| % Daily Value* | ||
| Total Fat | 8g | |
| Saturated Fat | 1.5g | |
| Cholesterol | 75mg | |
| Sodium | 710mg | |
| Total Carbohydrate | 10g | |
| Dietary Fiber | 3g | |
| Sugars | 2g | |
| Protein | 33g | |
| Vitamin A | 10% | |
| Vitamin C | 25% | |
| Calcium | 6% | |
| Iron | 6% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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