Chicken with Peppers and Artichokes

Progresso® artichoke hearts served with grilled chicken and bell peppers gives you a delicious dinner – ready in 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 6
  • servings 4
 

Ingredients

1
jar (6 oz) Progresso™ marinated artichoke hearts, drained, marinade reserved
1/3
cup dry white wine or chicken broth
4
boneless skinless chicken breasts (about 1 1/4 lb)
2
medium red bell peppers, cut lengthwise into quarters
4
medium green onions, sliced (1/4 cup)
1/4
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas or charcoal grill. Set artichokes aside. In small bowl, mix reserved marinade and the wine. Brush chicken and bell peppers with half of the marinade.
  • 2 Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Turn chicken; add bell peppers to grill. Cover grill; cook 10 to 15 minutes or until peppers are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 3 In 1-quart saucepan, mix remaining marinade, the artichokes, onions and pepper. Heat to boiling; boil and stir 1 minute. Serve with chicken and bell peppers.
  • 1 Heat gas or charcoal grill. Set artichokes aside. In small bowl, mix reserved marinade and the wine. Brush chicken and bell peppers with half of the marinade.
  • 2 Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Turn chicken; add bell peppers to grill. Cover grill; cook 10 to 15 minutes or until peppers are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 3 In 1-quart saucepan, mix remaining marinade, the artichokes, onions and pepper. Heat to boiling; boil and stir 1 minute. Serve with chicken and bell peppers.

EXPERT TIPS

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Expert Tips

For extra flavor, marinate the chicken and bell peppers before grilling. In a shallow glass or plastic dish, combine reserved marinade and wine. Add chicken and bell peppers, turning to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours, turning occasionally. Remove chicken and bell peppers and reserve the marinade; strain marinade before heating as directed in step 3.

When bell peppers are at their peak, choose from a variety of vibrant colors—red, orange, yellow and green.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
210mg
210%;
Total Carbohydrate
9g
9%
(Dietary Fiber
5g
5%
  Sugars
3g
3%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
70%;
Calcium
4%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.