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chicken with artichoke and lemon

15 May

My family treated my mom and me to a wonderful Mother’s Day lunch on Sunday.  The kids made everything from my blog:  Italian-style goat cheese-stuffed mushrooms, tofu lettuce wraps, orange-glazed salmon kebobs and strawberry sherbet for dessert.  It was a delicious, filling lunch for a lot fewer Points Plus than a traditional brunch could be.  Thanks in part to my supportive family, I was 2.2 pounds down at my weigh in this morning!  Only 3.2 more to go to hit my goal.

I recently read a great book entitled “Switch:  How to Change Things When Change is Hard” by Chip Heath and Dan Heath.  One of the quotes that stuck with me is “It’s easier to persevere on a long journey when you’re traveling with a herd”.  So true (although in relation to weight loss, the “herd” reference is unfortunate :/ )  Surrounding yourself with like-minded people is essential for reinforcing and supporting each other.

Chicken with Artichoke and Lemon

  • 4 (6 oz. each) skinless, boneless chicken breast halves
  • 2 tsp. Greek seasoning (such as Cavender’s), divided
  • non-stick cooking spray
  • 1 (14 oz.) can quartered artichoke hearts, drained and coarsely chopped
  • 1/4 cup fresh lemon juice
  • 1/4 cup (1 ounce) crumbled reduced-fat feta cheese

Sprinkle chicken evenly on both sides with one teaspoon Greek seasoning.  Heat a large nonstick skillet oer medium heat.  Coat pan with cooking spray.  Add chicken, and cook 5 minutes on each side.

In a small bowl, combine artichoke hearts, lemon juice, and remaining one teaspoon Greek seasoning.  Add artichoke mixture to chicken, reduce heat, and simmer 5 minutes or until chicken is cooked through and liquid almost evaporates.

Place one chicken breast on each plate and top with 1/4 cup artichoke mixture, and 1 tablespoon cheese.  Serves 4.

Recipe from Weight Watcher’s Five Ingredients 15 minute Recipes Cookbook.

Each serving has 5 PointsPlus.

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Posted by on May 15, 2012 in chicken, points plus

 

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