Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
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 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 x 9-oz bag frozen artichoke hearts, quartered
- 1 cup sliced mushrooms
- 1 red pepper, seeded and sliced into strips
- salt to taste
- freshly ground black pepper
- 4 skinless, boneless chicken breasts, about 4 to 6 oz each
- 1 tsp chopped, fresh rosemary
- ¼ cup dry white wine
- 1 cup low-sodium chicken broth
Directions
Preheat the oven to 350°F.
Heat the olive oil in a large skillet over medium heat.
Add the onion and cook, stirring occasionally, until it is soft and translucent, about 5 minutes.
Add the garlic, artichokes,mushrooms and peppers, season with salt and pepper, cook for 2 more minutes and set aside.
Slice the chicken breasts into ½-inch wide strips.
Season the chicken pieces with rosemary, salt and pepper and place them in a large baking dish in a single layer.
Spoon the artichoke mixture evenly over the chicken and add the wine and broth.
Bake until the chicken is cooked through, about 18 to 20 minutes.