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Chicken with Artichoke Hearts and Tomato




Source of Recipe


SHAPE Magazine


List of Ingredients




2 cups instant brown rice
4 skinless, boneless chicken breast halves, rinsed well and patted dry
Salt and ground black pepper
2 teaspoons olive oil
1 14.5-ounce can diced tomatoes with green pepper and onion
1/4 cup sun-dried tomato pesto
1 14-ounce can artichoke hearts in water; drained and quartered


Recipe




Cook rice according to package directions, without adding fat or salt.

Meanwhile, season both sides of chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook 1 minute per side, until golden brown and seared. Using tongs, remove chicken from pan; set aside.

Add canned tomato mix to pan; simmer 1 minute, stirring constantly and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes. Return chicken to pan. Cover; simmer 5 minutes, until chicken is cooked through. Serve chicken and sauce on cooked rice.