Chicken with Artichokes and Mushrooms

Ingredients

• Chicken Thigh2 medium (160 g)
• Mushrooms3/4 cup (53 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Artichoke Hearts2 heart (80 g)
• Cornstarch1 teaspoon (3 g)
• Chicken Broth1/4 cup (60 g)
• Oil2 teaspoon (7 ml)
• Parsley1 tablespoon (4 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe the artichoke hearts need to be previously cooked.

2. 2

   Step 2

   In the meantime, heat half the oil in a pan over high heat.

3. 3

   Step 3

   Once heated, add the chicken and brown both sides. This will take about 5 minutes. Remove and set aside.

4. 4

   Step 4

   Chop the onion, garlic and cut the mushrooms, bell pepper and artichoke into pieces. You can use red and/or green bell pepper.

5. 5

   Step 5

   Heat the remaining oil in the same pan over medium heat.

6. 6

   Step 6

   Once heated, stir-fry the garlic with the onion for 5 minutes.

7. 7

   Step 7

   Then add the artichoke hearts, bell pepper and mushrooms. Add salt and pepper, stir and let cook for 5 more minutes.

8. 8

   Step 8

   Dilute the cornstarch in some chicken broth and add to the pan with the remaining broth and chicken.

9. 9

   Step 9

   Once boiling, lower the heat and cover.

10. 10

    Step 10

    Continue cooking for about 15 minutes or until well cooked.

11. 11

    Step 11

    Add the chopped parsley and season to taste. Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Artichokes and Mushrooms can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.