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2
cups water
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1
cup long grain rice
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1
2 1/4 ounce can sliced ripe olives, drained
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1/2
cup roasted red sweet peppers, drained and chopped
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1/2
cup cooked or canned chickpeas (garbanzo beans), drained
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1/4
cup thinly sliced green onions
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1
6 - 6 1/2 ounce jar marinated artichoke hearts
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12
ounces skinless, boneless chicken breast halves, cut into bite-size strips
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2
teaspoons chili powder
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1/2
teaspoon dried rosemary, crushed
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1/2
cup crumbled feta cheese with basil and tomato or crumbled plain feta (2 ounces)
1. Combine the water and rice in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until water is absorbed. Place rice in colander; rinse with cold water. Set aside to drain.
2. Combine olives, roasted sweet peppers, chickpeas, and green onions in a large bowl. Drain artichokes, reserving marinade. Chop artichokes; add to olive mixture along with cooked rice.
3. Sprinkle chicken with chili powder and rosemary. Heat 1 tablespoon of the reserved artichoke marinade in a large nonstick skillet over medium heat; add chicken and cook for 3 to 4 minutes or until no longer pink. Add chicken to rice mixture along with remaining artichoke marinade. Add feta cheese, tossing gently to combine. Cover and chill for at least 4 hours or up to 24 hours. Makes 6 servings.
- Servings Per Recipe 6,
- Calories 264,
- Carbohydrate (gm) 33,
- Fat, total (gm) 8,
- Cholesterol (mg) 38,
- Sodium (mg) 376,
- Percent Daily Values are based on a 2,000 calorie diet
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