Grilled Chicken with Peppers and Artichokes

Peppers and artichokes make ordinary grilled chicken breasts extraordinary!

Grilled Chicken with Peppers and Artichokes

LiveBetterAmericaRecipe by LiveBetterAmerica

Rated 4.0 Stars
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20 minutes

1 hour 10 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 190
  • 5g
    (Saturated Fat 1g, Trans Fat 0g)
  • 70mg
  • 200mg
  • 8g
    (Dietary Fiber 3g, Sugars 2g)
  • 27g
  • Percent Daily Value*
  • 8%
  • 45%
  • 4%
  • 10%
  • Exchanges
  • 1
  • 3 1/2
  • 1
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Chicken Little, not!

    Chicken breast is a lean protein that supplies amino acids that give structure to the body in skin, cell membranes and muscles.

Ingredients

  • 1  jar (6 oz) marinated artichoke hearts
  • 1/3  cup dry white wine or Progresso® chicken broth (from 32-oz carton)
  • 4  boneless skinless chicken breasts (1 lb)
  • 2  medium bell peppers, cut lengthwise into fourths
  • 4  medium green onions, sliced (1/4 cup)
  • 1/4  teaspoon pepper

Directions

  1. 1Drain and reserve marinade from artichoke hearts; cover and refrigerate artichokes. In shallow glass or plastic dish, mix marinade and wine. Add chicken and bell peppers, turning to coat with marinade. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.
  2. 2Heat gas or charcoal grill. Remove chicken and bell peppers from marinade; reserve marinade. Place chicken on grill. Cover grill; cook over medium heat 5 minutes. Turn chicken; add bell peppers to grill. Cover; cook 10 to 15 minutes longer or until bell peppers are tender and juice of chicken is clear when center of thickest part is cut (170°F).
  3. 3Strain reserved marinade. In 1-quart saucepan, heat marinade, artichoke hearts, onions and black pepper to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and bell peppers.

Categories: Course, Main Dishes, Cuisine, Grilling

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