Artichoke Chicken Recipe
Makes 6 chicken thighs
1 ½ pounds chicken thighs, boneless & skinless (6 thighs)
2 14-ounce cans artichoke heart quarters in water, drained
1 large onion sliced
½ cup pitted Kalamata olives, halved
freshly ground pepper
Heat oven to 350 F. Spray a 9x13 inch casserole with non-stick spray. Place ½ onion slices, 1 can artichoke quarters, ½ olives in bottom of pan. Layer chicken thighs over vegetables. Add one more layer of onions, artichokes, and olives. Dust with pepper and bake for 35-45 minutes.
When cooked the internal temperature of the chicken should be 165 F. Squeeze lemon over top and serve hot.
For one thigh and 1/6 vegetables: 220 calories, 11.2 g fat, 3.2 g saturated fat, 9.0 g carbohydrates, 1.5 g sugar, 21.7 g protein, 5.7 g fiber, 400 mg sodium, 5 Points+
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes