Tuscan Chicken and Artichokes
Place the chicken, vegetables, and seasoning into the slow cooker. Serve this healthy dinner with whole grain couscous.
Recipe from Parents
2 packages (9 ounces each) frozen artichoke hearts, defrosted and divided
1 medium onion, chopped
3 cloves garlic, minced
1 can (14 ounces) reduced-sodium chicken broth
2 pounds skinless, boneless chicken thighs
1 teaspoon Mediterranean or Greek seasoning
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 medium zucchini, sliced
1 cup halved grape tomatoes
1 package (11 ounces) dry whole-wheat couscous
Chopped parsle, optional
In a 3-1/2- or 4-quart slow cooker, combine one package of artichoke hearts, the onion, garlic, and broth. Add chicken and sprinkle it with Mediterranean seasoning, salt, and pepper. Cover and cook on high for 3 hours. Then place zucchini, tomatoes, and second package of artichokes in the cooker; re-cover and heat for another 15 minutes, or until veggies are cooked.
Remove chicken and vegetables with a slotted spoon; cover them with foil to keep warm. Stir the couscous into the remaining liquid. Cover and cook 5 minutes, or until the liquid is absorbed. Serve chicken and vegetables over couscous. Top with parsley, if desired.
Per Serving: cal. (kcal) 446, Fat, total (g) 8, carb. (g) 54, fiber (g) 13, pro. (g) 42, sodium (mg) 559, Percent Daily Values are based on a 2,000 calorie diet
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