Greek Island Chicken With Marinated Artichokes

Print PrintShare with Friends


A tasty chicken dish - with a flavoursome blend of herbs, spices, vegetables and honey - which is nonetheless still reasonably low both in calories and in fat. Adapted from Paige Morehouse's recipe which appears in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Because the recipe contains several vegetables, it really is a stand-alone dish. When I've made it, I've added a bit more garlic (personal preference). The original recipe had 2 cloves of garlic; and I've included more like 8 ounces of mushrooms (again, personal preference). The original recipe had 3 ounces of mushrooms. I've always used kalamata olives when making this dish.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 tablespoon olive oil
  • add   1 cup white wine
  • add   4 lemon wedges or lemon slices
  • add   4 boneless chicken breasts
  • add   4 garlic cloves
  • add   8 ounces mushrooms
  • add   1 ounce sun-dried tomatoes
  • add   1/4 teaspoon salt
  • add   8 ounces bottled marinated artichoke hearts
  • add   1 onion
  • add   1/2 teaspoon oregano
  • add   1 1/2 ounces Greek olives
  • add   2 1/2 ounces feta cheese
  • add   1/2 teaspoon cinnamon
  • add   1 teaspoon honey
  • add   1 teaspoon lemon-pepper seasoning


  1. Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat.Add the chicken and cook for 5 minutes on each side, or until browned.Transfer to a plate.
  2. Reduce the heat to medium, add the onion and garlic.Cook for 5 minutes, or until the onion has softened.
  3. Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
  4. Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
  5. Reduce the heat to low, cover and cook for 15 minutes.
  6. Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70ºC/169ºF and the juices run clear.
  7. Sprinkle with the cheese and serve over rice with the lemon wedges.