Artichoke and Sun-Dried Tomato Chicken Recipe

• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Yield: 4 servings

Ingredients:

• 4 skinless, boneless chicken breast halves
• Salt and pepper, to taste
• 2 teaspoons olive oil
• 1 can (14.5 ounces) diced tomatoes with green peppers and onions
• ¼ cup sun-dried tomato pesto
• 1 can (14 ounces) artichoke hearts in water, drained and quartered

Instructions:

1. Season the chicken breasts with salt and pepper on both sides. In a large skillet over medium-high heat, heat the olive oil. Add the chicken to the skillet and cook, turning once, until each side is browned. Remove the chicken from the skillet and set aside.
2. Add the diced tomatoes to the skillet. Cook for 1 minute, stirring constantly and scraping up any brown bits from the bottom of the pan. Stir in the sun-dried tomato pesto and artichoke hearts, then return the chicken to the skillet.
3. Cover and reduce the heat to medium. Simmer for 5 to 10 minutes, or until the chicken is fully cooked through.

Nutrition Facts (per serving):

• Calories: 228
• Total Fat: 7g (Saturated Fat: 1g)
• Cholesterol: 68mg
• Sodium: 866mg
• Total Carbohydrates: 11g (Dietary Fiber: 3g, Total Sugars: 0g)
• Protein: 31g
• Vitamin C: 15mg
• Calcium: 33mg
• Iron: 1mg
• Potassium: 410mg