Lemon Chicken with Artichokes and Spinac
Source of Recipe
WW Community
Recipe Introduction
Servings: 4; 5 POINTS per Serving
PER SERVING: (1 chicken breast with 3/4 cup vegetable mixture): 224 Cal, 5g Fat, 1g Sat Fat, 0g Trans Fat, 81mg Chol, 631mg Sod, 10g Carb, 2g Fib, 33g Prot, 103mg Calc.
Serving Ideas: Serve with brown rice - 1/2 cup will increase the POINTS value by 2.
List of Ingredients
3/4 cup low-sodium chicken broth
2 teaspoons lemon zest, grated
3 tablespoons lemon juice, fresh
1 tablespoon cornstarch
1 teaspoon sugar
4 (5-ounce) skinless boneless chicken breasts
1 tablespoon fresh dill, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons olive oil
1 (8-ounce) package sliced fresh white mushrooms
1 (14-ounce) can artichoke hearts, drained and halved
1 (5-ounce) bag baby spinach leaves
1 tablespoon capers, choppedRecipe
Combine the broth, zest, lemon juice, cornstarch, and sugar in a small bowl; set aside.
Sprinkle both sides of each chicken breast with the dill, salt, and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned and almost cooked through, about 3 minutes on each side. Transfer to a plate; keep warm.
Heat the remaining 1 teaspoon oil in same skillet. Add mushrooms and cook until browned, about 6 minutes. Add the artichoke hearts and spinach and cook, stirring often, until the spinach is wilted, about 2 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Add the chicken and capers and cook until heated through, about 1 minute.
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