Js Grecian Chix with artichokes
serves 3. Takes 40 mins. This is about 13 points (eat for lunch and have a super light supper),
Cost about $3 per entrée!!
SAUTE PAN- large with lid
18 oz Chicken thighs - skinless, boneless
pepper/salt/garlic powder to taste
1.5 TBL EVOO
Season, cook on both sides, set aside.
1.25C Organic Free range chix broth
1/2 C onion, cut in half and then in halves again (This will season but you can choose to eat or not)
9 grilled artichokes (I get TJs and drain any oil and wash too)
1.5 TBL lemon juice
3 TBL minced garlic
3/4 TBL dried oregano
Get simmering, Add chix back in. Cover pan. Let simmer 7 mins. Set aside chix. Add corn starch to thicken sauce
3 TBL corn starch
Wisk into mixture. When done, serve ~3/4C per person and about 2 thighs/person (that’s about 6 oz/ea).
13 Mediterranean olives- (Its more expensive, but I buy on an olive bar. Cut ea in half and divided to 3 entrees. I put on last to keep crispier)