Artichoke and Sun-dried Tomato Stuffed Chicken
Adapted from CooksAid.com
Servings and Times
Ingredients and Preparation
Tip: Save the remaining artichoke hearts for tomorrow’s lunch salad, or add to the side salad below.
4.5 very lean meats; 1 medium fat meat substitute; 2 fats; 1 vegetable
Side Suggestions: Arugula Salad
Mix 4 cups arugula salad with 2 tablespoons of toasted and roughly chopped walnuts, 1 sliced pear, and 1 tablespoon balsamic vinaigrette. Top with 2 teaspoons of grated Parmesan cheese. Nutrition Info (for ½ of recipe): 152 calories; 15 g carbohydrate; 3 g protein; 10 g fat (2 g sat); 3 g fiber; 42 mg sodium. Exchanges: 2 vegetables; 1 fruit; 2 fats.
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