Tuscan Chicken with Artichokes

Makes 6 servings

Ingredients:

2 packages (9 ounces each) frozen artichoke hearts, defrosted and divided

1 medium onion, chopped

3 cloves garlic, minced

1 can (14 ounces) low-sodium chicken broth

2 pounds skinless, boneless chicken thighs

1 teaspoon Mediterranean or Greek seasoning

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 medium zucchini, sliced

1 cup halved grape tomatoes

1 package (11 ounces) dry whole wheat couscous Chopped parsley, optional

Method:

1 In a 3½ or 4 quart slow cooker, combine one package of artichoke hearts, onion, garlic, and broth. Add chicken and sprinkle it with Mediterranean seasoning, salt, and pepper. Cover and cook on highheat setting for 3 hours. Then place zucchini, tomatoes, and second package of artichokes in the cooker; re cover and cook for another 15 minutes, or until veggies are cooked.

2 Remove chicken and vegetables with a slotted spoon; cover them with foil to keep warm. Stir the couscous into the remaining liquid. Cover and cook 5 minutes, or until the liquid is absorbed. Fluff couscous with a fork. Serve chicken and vegetables over couscous. Top with parsley, if desired.

Nutrition per serving: 445 calories; 43g protein; 7g fat (2g saturated fat); 56g carbohydrate; 12g fiber; 79mg calcium; 4mg iron; 383mg sodium.

nutrition note:

The list of nutrients in zucchini is impressive: fiber, manganese, vitamin C, magnesium, beta-carotene, potassium, folate, copper, and riboflavin. Grill slices and top with balsamic vinegar or Italian dressing, or swap zucchini for potatoes when cooking potato pancakes.

Tuscan Chicken with Artichokes