Italian Chicken and Artichokes
Prep time: 
Cook time: 
Total time: 
Serves: serves 3-4
  • 1 lb. boneless, skinless chicken breasts (about 4)
  • 1 t. oregano
  • ½ t. basil
  • 1 t. sea salt
  • 1 t. black pepper
  • ½ t. garlic powder
  • 1 T. olive oil
  • 1 c. sliced mushrooms
  • 8 oz. sun dried tomato bruschetta (or minced sun dried tomatoes)
  • 4 oz. sun dried tomatoes, julienned
  • 1 can (14 oz) water packed quartered artichoke hearts, drained
  • 2 c. couscous
  • ¼ c. mozzarella cheese, shredded
  1. Combine the oregano, basil, salt, pepper, and garlic powder in a small bowl. Rub the mixture onto the chicken breasts.
  2. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 3-4 minutes per side or until browned.
  3. Add the mushrooms to the pan and saute for 2-3 minutes.
  4. Stir in the sun dried tomato bruschetta, sun dried tomatoes, and artichokes. Cover and continue cooking for 8-10 minutes, turning the chicken once, or until it the chicken is cooked through.
  5. Remove from heat and place couscous on a plate. Top with chicken and vegetables. Sprinkle with mozzarella cheese.
Recipe by Hezzi-D's Books and Cooks at