Mediterranean Chicken With Artichokes Salad With Rice
Mediterranean Chicken With Artichokes Insalata (salad) on Rice. In four easy steps, you will have a Mediterranean chicken, tomato basil salad, and an artichoke hearts salad to enjoy all served over rice or risotto. Do you enjoy Italian cooking? We do.
Insalata means salad in Italian, by the way. Honestly, I only know a few words of Italian from being at my grandparent’s every summer. I love cooking Italian recipes it reminds me of being with them and brings me closer to them (at heart since they are no longer with us).
Are you looking for something else to cook see all our easy chicken recipes
Mediterranean Chicken
With Artichokes Insalata On Rice
Often I adapt recipes to suit my teen’s tastes (picky kids). I knew this might be a recipe she might enjoy as long as it didn’t have the tomatoes added and plated to fit my family’s preferences.
This recipe isn’t complicated at all. There are four different steps and done in under an hour. It is a great dinner that is easy to make!
- Step One: Make a tomato basil salad.
- Step Two: Make the artichoke hearts salad.
- Step Three: Cook rice (or risotto) and while the rice is cooking; cook the chicken in a skillet.
- Step Four: Plate the food, garnish, and serve.
Assemble the prepared ingredients on a plate to serve, on a bed of rice. Of course, you can skip the rice, or use risotto. Or keep it light by not even using either.
Mediterranean Chicken
With Artichokes Insalata On Rice
- Full directions and spices in a printable recipe later in this post.
First, make the two salads in two separate dishes or bowls.
Next, put on your rice cook per package directions. Then cook your chicken in a skillet with olive oil. Cook for approximately 4-5 minutes on each side or until fully cooked. (165F internal temp) Slice your chicken on the diagonal and plate it.
When rice is done assemble it onto your plates. Top with organic lemon fruit spread, we used Rigoni di Asiago (Note: we did receive their products to try for free). It gives your chicken that sweet, lemony zing and compliments this dish so well. Then garnish with a thin-cut lemon wedge. In a hurry scroll down to print or save the recipe.
After Italian dinners, there is usually sitting at the table talking. We love to enjoy a glass of wine, cheese, fruit, and coffee. When thinking of other ways to use Rigoni di Asiago I thought it would be good to accompany fruit trays. Or to use on toast in the mornings. You’ll find recipes on their site too.
I enjoyed my coffee sweetened. I tried Rigoni di Asiago Italian Wildflower Honey. Do you sweeten your coffee or tea drinks?
It’s raw and creamy, and so, so good. There are several choices of organic honey, wildflower, lime, and mandarin. I am using the lime honey
in a dressing for a vegetarian taco salad recipe coming soon.
Rigonia di Asiago has many organic fruit spreads and even hazelnut spreads. Have you tried any of their products? We think you will love these organic products they have to sweeten your coffee, tea, cooking, recipes, and meals.
- New here? Be sure to Subscribe. Grab our bonus printable recipe binder and cooking resources. Plus, never miss a post with our newsletter!
- Don’t forget to Pin it for Later
- Follow us on Pinterest
- Shop our favorites on Amazon
Mediterranean Chicken With Artichoke Salad On Rice
Mediterranean Chicken With Artichokes Salad
Mediterranean Chicken With Artichoke Salad (Insalata) with tomato basil salad, and served with risotto or rice. This dinner idea is delicious, lemony...
And the recipe isn’t complicated at all. There are four different steps and done in under an hour.
Ingredients
- Skinless Boneless Chicken Breasts (1-1/2lb. package 4-5 breasts)
- 2-3 Tomatoes
- 2 cans or jars of Artichoke Hearts packed in water, drained
- Fresh Basil
- Olive Oil
- Red Wine Vinegar
- Pine Nuts
- 2 Lemons
- Pecorino Romano Cheese (grated)
- Garlic Cloves 2-3
- Sea Salt
- Pepper
- Oregano (seasoning)
- Rice pilaf or Risotto (cook per the package directions)
- Rigoni di Asiago organic lemon fruit
Instructions
Make each salad in two separate bowls.
Artichoke salad
- Drain and chop the artichoke hearts and add to a bowl.
- Rough chop about 1/4 cup fresh basil (that has been washed) and add to the bowl.
- Add 1/2 of a squeezed lemon and 1 tablespoon olive oil, 1 tsp. of dried oregano, 1/4 tsp. of black pepper, and mix.
- After mixed stir in a 1/4 cup of pine nuts. And set it to the side.
Tomato Salad
2 tomatoes (organic regular or plum)
1/2 cup fresh chopped basil (wash and rough chop)
Mince 2 garlic cloves finely
4 tsp. olive oil
1 tsp. red wine vinegar
dash of salt and pepper
Mix and set it to the side.
Next start your rice, cooking per package directions.
Cook The Chicken
Once that is started cook your chicken. Add Olive oil to your skillet or non-stick pan and slightly pre-heating skillet, then add chicken breasts. Salt, pepper, and add garlic powder to each side when cooking.
Cook about 4-5 minutes or until internal temp. is 165 degrees. Just as the chicken is nearly finished squeeze a little lemon on the breasts.
Remove the chicken from the skillet, letting it rest for a few minutes, and slice it on the diagonal.
Plate it and make up your dishes to serve one by one. First rice, then spoon on artichoke salad, then tomato salad.
Then add grated Romano cheese and garnish with organic fruit lemon and a lemon wedge.
Notes
Adapted from Brian Britt
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 418Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 49mgSodium 887mgCarbohydrates 43gFiber 5gSugar 10gProtein 22g
Not all nutritional information is always 100% accurate.
Are you looking for more things to cook?
Easy chicken recipes
- Slow Cooker Chicken Cacciatore
- Grilled Chicken Salad with Ginger Dressing
- Italian Chicken Pasta Salad
- Easy Chicken Chili Mac
Are you looking for more salads to make?
Salad Recipes
