No Fuss Chicken & Artichoke Sheet Pan Dinner
| 6 |
35 |
484 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
25 min |
2
|
A delicious and easy sheet pan dinner of chicken and artichoke!
Ingredients
|
1 tbsp
|
Olive oil
|
|
2 breast
|
Chicken breast, skinless
|
|
2 cup
|
Baby spinach
|
|
1 can(s) (16 oz)
|
Diced tomatoes, low sodium, canned
|
|
2 cup
|
Artichoke hearts, canned
|
|
1/4 cup
|
Parmesan cheese, grated, low fat
|
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Heat a frying pan over medium heat. Add the olive oil to the pan.
- Place the chicken breast in the pan and cook for 5-7 minutes on each side, until internal temperature reaches 165 degrees F. Remove chicken from heat.
- Chop chicken into bite size pieces. Combine chicken, spinach, tomatoes (drained), and artichokes onto a baking pan.
- Bake in the oven for 12 minutes sprinkling with parmesan cheese at the last 2 mins.
Notes:
Quick Tips:
- Serve as is, or on a bed of brown rice, quinoa, or whole wheat noodles.
- Use any vegetables that you like: peppers, mushrooms, zucchini, kale, etc.
- For dairy-free, omit the parmesan or make your own cashew parm.
Nutrition Facts
Per Portion
Calories
484
Calories from fat
122
Calories from saturated fat
33
Total Fat
13.6 g
Saturated Fat
3.7 g
Trans Fat
0.0 g
Polyunsaturated Fat
2.2 g
Monounsaturated Fat
7.0 g
Cholesterol
143 mg
Sodium
816 mg
Potassium
2139 mg
Total Carbohydrate
33 g
Dietary Fiber
12.3 g
Sugars
1.9 g
Protein
63 g
Dietary servings
Per Portion
| Meat |
2.6 |
| Milk Alternative |
0.2 |
| Vegetables |
4.9 |
Energy sources
