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1 jar (6-ounce) marinated artichoke hearts
1/3 cup white wine or white wine vinegar
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
2 medium green onions, sliced (1/2 cup)
1/4 teaspoon pepper
Drain marinade from artichoke hearts; reserve. Mix reserved marinade and wine in shallow nonmetal dish or resealable plastic bag. Add chicken and bell peppers, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.
Heat coals or gas grill for direct heat. Remove chicken and bell peppers from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken; add bell peppers to grill. Cover and grill 10 to 15 minutes longer or until bell peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Strain marinade. Mix marinade, artichoke hearts, onions and pepper. Heat to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and peppers.
1 SERVING: Calories 185 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 75mg; Sodium 200mg; Carbohydrate 10g (Dietary Fiber 4g); Protein 29g
% DAILY VALUE: Vitamin A 36%; Vitamin C 100%; Calcium 4%; Iron 10%
DIET EXCHANGES: 4 Very Lean Meat, 2 Vegetable
Tip:
The perfect make-ahead meal, these chicken breasts can marinate the night before. Add a purchased salad and a side of pasta and dinner is minutes away!
1/3 cup white wine or white wine vinegar
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
2 medium green onions, sliced (1/2 cup)
1/4 teaspoon pepper
Drain marinade from artichoke hearts; reserve. Mix reserved marinade and wine in shallow nonmetal dish or resealable plastic bag. Add chicken and bell peppers, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.
Heat coals or gas grill for direct heat. Remove chicken and bell peppers from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken; add bell peppers to grill. Cover and grill 10 to 15 minutes longer or until bell peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Strain marinade. Mix marinade, artichoke hearts, onions and pepper. Heat to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and peppers.
1 SERVING: Calories 185 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 75mg; Sodium 200mg; Carbohydrate 10g (Dietary Fiber 4g); Protein 29g
% DAILY VALUE: Vitamin A 36%; Vitamin C 100%; Calcium 4%; Iron 10%
DIET EXCHANGES: 4 Very Lean Meat, 2 Vegetable
Tip:
The perfect make-ahead meal, these chicken breasts can marinate the night before. Add a purchased salad and a side of pasta and dinner is minutes away!
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