Photo: Claudio Schwarz
Estimated Nutrition (whole recipe, rough)
560
Calories
47g
Protein
14g
Fat
63g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 6-ounce jar marinated artichoke hearts
- 3/4 pound lemon pepper-seasoned turkey breast chops, cut into 1/4-inch thick strips
- 3 cups cooked rice
- 1 2-1/4-ounce can sliced olives, drained
- Crumbled feta cheese (optional)
- =
Directions
1
Drain artichoke hearts reserving 2 tablespoons marinade. Quarter artichoke hearts.
2
Heat 1 tablespoon reserved marinade in large skillet over medium-high heat until hot. Add turkey; cook and stir 3 to 5 minutes or until turkey is browned. Stir in rice, artichoke hearts, olives and remaining 1 tablespoon marinade. Cook and stir 2 to 3 minutes until thoroughly heated. Top with feta cheese, if desired.
Recipe sourced from
fandom