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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle chicken with oregano, paprika, salt and pepper. Combine artichokes, tomatoes, green onion and lemon peel in small bowl. | 2. Heat 1 teaspoon of the oil in medium nonstick skillet over medium-high heat until hot. Cook artichoke mixture 2 minutes or until tomatoes are soft but still hold their shape, stirring occasionally. Remove from skillet; cover to keep warm. | 3. Add remaining 1 teaspoon oil to skillet; cook chicken over medium-high heat 4 to 6 minutes or until lightly browned, turning once. Reduce heat to medium-low; spoon pesto over chicken. Arrange artichoke mixture around chicken; drizzle with lemon juice. Cook, covered, 2 minutes or until chicken is no longer pink in center. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken tenderloin	8	ounces		664.5121	46.0169	40.9593	35.108000000000004
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
salt pepper				-	-	-	-
artichoke heart	1/2	cup	quartered chopped	-	-	-	-
grape tomato	1/2	cup	quartered	-	-	-	-
green onion	2	tablespoons	sliced	3.24	0.6888	0.1164	0.0564
lemon peel	1/2	teaspoon	grated	0.47	0.16	0.015	0.003
olive oil	2	teaspoons	divided	79.56	0.0	0.0	9.0
pesto sauce	2	tablespoons	purchased	131.67	3.1784	3.0964	11.844000000000001
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.