Mediterranean Chicken With Artichokes Insalata On Rice

Today we are sharing a Mediterranean Chicken With Artichokes Insalata on Rice. Do you enjoy Italian cooking? We do. We are adding this to our list of easy chicken recipes that are Italian inspired. Insalata means salad in Italian, btw. 

Mediterranean Chicken

With Artichokes Insalata On Rice

Often times I adapt recipes to suit my teens tastes. I knew this might be a recipe she may really enjoy as long as it didn’t have the tomatoes added. I left the dishes separate and plated each one to suit my families likes. 

This recipe isn’t complicated at all but, does take four different steps, and done in under an hour. 

• Step One: make a tomato basil salad
• Step Two: make the artichoke hearts salad
• Step Three: Cook rice and while rice is cooking; cook the chicken in a skillet
• Step Four: Plate the food, garnish and serve

Assembling the prepared ingredients all together 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 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 about 4-5 minutes on each side or until fully cooked. (165 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 *which we did receive for free. It gives your chicken that sweet, lemony zing and compliments this dish so well. Then garnish with a thin cut lemon wedge.

After Italian dinners there is usually sitting at the table talking. Wine, cheeses, fruit and then 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 enjoy my coffee sweetened, and 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? If not, head over to see all the organic products they have to sweeten up your cooking, recipes and meals. 

Mediterranean Chicken

With Artichokes Insalata On Rice

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Mediterranean Chicken with Artichokes and Rice

This is an easy chicken recipe with all the flavors of Mediterranean cuisine.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Author Theresa Huse

Ingredients

• Skinless boneless chicken breasts 1 package 4-5 breasts
• 2-3 to matoes
• 2 cans artichoke hearts packed in water, drained
• fresh basil
• olive oil
• red wine vinegar
• pine nuts
• 2 lemons
• grated Pecorino Romano Cheese
• garlic cloves 2-3
• sea salt
• pepper
• oregano dried
• rice pilaf or risotto cook per directions
• Rigoni di Asiago organic lemon fruit

Instructions

1. Make each salad in two separate bowls.

Artichoke salad

1. Drain and chop artichokes add into a bowl.
2. Rough chop about 1/4 cup fresh basil that has been washed and add into the bowl.
3. Add 1/2 of a squeezed lemon and 1 tablespoon olive oil
4. 1 tsp. of dried oregano, 1/4 tsp. of black pepper and mix together.
5. After mixed stir in a 1/4 cup of pine nuts

Tomato Salad

1. 2 tomatoes (organic regular or plum)
2. 1/2 cup fresh chopped basil (wash and rough chop)
3. 2 large finely minced garlic cloves
4. 4 tsp. olive oil
5. 1 tsp. red wine vinegar
6. dash of salt and pepper.
7. Next start your rice, cooking per package directions.
8. Once that is started cook your chicken. Add Olive oil to your skillet and slightly pre heating skillet, then add chicken breasts. Salt, pepper, and add a dash of 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.
9. Take chicken out of the skillet 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.
10. Then add grated Romano cheese and garnish with organic fruit lemon and a lemon wedge.

Recipe Notes

Adapted from Brian Britt

Other easy chicken recipes you may enjoy:

• Slow Cooker Chicken Cacciatore 
• Grilled Chicken Salad with Ginger Dressing
• Italian Chicken Pasta Salad
• Easy Chicken Chili Mac
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