| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 pint cherry tomatoes
- 1 cup marinated quartered artichoke hearts, such as from an olive bar, with about 1/4 cup of the marinade
- 1/2 cup marinated small pitted olives, such as from an olive bar
- 1/2 cup roasted red peppers, such as from an olive bar
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh parsley or 2 tablespoons lightly dried parsley, such as Gourmet Garden
- 1 bag frozen brown rice
Instructions
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
- Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 249 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 55 mg |
| Sodium | 448 mg |
| Serving Size | 1 of 6 servings |
| Calories | 249 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 55 mg |
| Sodium | 448 mg |
Reviews
So many flavors that complimented each other. It was like a firework explosion (in a good way) in your mouth. I made this dish as a meal prep for my trips. This may be good even cold.
I made this last night and we both loved it. It started out that I had the cherry tomatoes and needed to use them. I knew I had a recipe with them, found it, even though I had printed it in 2018. So happy I finally made it. Will be one of my regulars.
I breaded thin chicken breasts with panko crumbs and cooked through. Blistered tomatoes and added white wine and reduced down with artichokes, olives, and roasted bell peppers.
Absolutely the best,for better flavor add brine from roasted peppers.
Not a fan. Something missing although I did add garlic. Very flat flavor & if I were to make again I’d add something, not sure what. Think I’ll remove this
from my favorites. Sorry.
from my favorites. Sorry.
Added a tsp of Herbes de Provence, 1/2 tsp of oregano, lemon juice, 2 cloves of minced garlic, some chicken broth as others have suggested if you don’t have much brine from the olives or artichokes, and peppers. I cooked my own rice (jasmine is what I had). This is an easy recipe to add substitutions or additions. Next time I will add feta cheese.
This is a delicious meal, and so easy to pull together. For those who want more sauce, add the brine of the olives and/or roasted red peppers to increase the wetness
This dish is easy to make, comes together quickly, and is both flavorful and healthy. The only ingredients I might add next time are some minced garlic and a little chicken broth to make a bit more sauce. Whole family enjoyed it.
W cannot believe how quickly this comes together and how fantastic it tastes. The leftovers are just as good if not slightly better.
The flavors of this recipe are amazing. I didn’t have enough tomatoes, so I added a can of petite diced. I wish that there had been more juice/sauce made with the meal- That is my only complaint. I also added garlic and red pepper flakes. Served over rice