Dinner

Chicken and Artichokes over rice and field peas is for Dinner.

Chicken and Artichokes over rice and field peas takes 75 minutes to prepare.

Chicken and Artichokes over rice and field peas takes 60 minutes to cook.

Chicken and Artichokes over rice and field peas makes 4 servings.

The ingredients for Chicken and Artichokes over rice and field peas are:

2 boneless, skinless chicken breasts
1 clove garlic, minced
2 tbsps onion
2 packets Stevia
2 tbsps soy sauce
1 can mushrooms
1 14 oz can artichoke hearts
1/4 cup mayonaise
4 servings whole grain brown rice
1 15 oz can seasoned field peas & snaps

Here is how you make Chicken and Artichokes over rice and field peas:

Recipe #1Preheat oven to 425 degrees, spray baking pan with Olive Oil or regular cooking spray.Place chicken in baking dish; sprinkle with mushrooms, onion, garlic, seasoning, soy sauce and sweetener. Place foil over pan and bake for one hour at 425 degrees. The first recipe is ready to serve.Recipe #2Cut up leftover chicken (hopefully there is still some mushrooms leftover also). Stir in 1 can of Vigos artichoke hearts. Blend together with 1/4 cup of mayonaise. Can be served cold or hot.Recipe #3Fix 4 servings of brown rice, stir in field peas & snaps (or crowder peas, white acre peas, black-eyed peas). Re-heat Recipe #2 and on spoon on top of Recipe #3. YUMMYServing Size: 4 1.5-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user EDAUGHT.

The nutritional information for Chicken and Artichokes over rice and field peas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 531.5

• Total Fat: 13.7 g
• Cholesterol: 72.2 mg
• Sodium: 1,545.1 mg
• Total Carbs: 62.6 g
• Dietary Fiber: 10.1 g
• Protein: 43.4 g

The dietary needs meet for Chicken and Artichokes over rice and field peas is Sugar Free