I picked up a can of artichoke hearts months ago with no idea what I would do with it. Last summer Mom made a pasta salad with artichokes and I just remember loving it.
The artichoke is totally a vegetable I underutilize. I don’t know much about them except what I’ve seen on the Food Network and I’m terrified of them fresh. I’d have no idea how to even attack that thing.
That said, they come conveniently prepared in cans and jars. My can of artichokes sat patiently in my pantry for me to come up with some way to use it.
Yesterday was the day! And my can of artichokes helped me make an amazing, fast, bowl of awesome for lunch. I used some cooked brown rice, pre-cooked chicken breast, feta cheese, olive oil and dried basil…
To help with food prep for the week, I’ve been making large batches of things like rice and having ready to grab servings in the fridge. That pre-cooked chicken has been a lifesaver when I’m in a pinch and I picked up the feta specifically for my leftover Quinoa with Beets Pumpkin Seeds and Chives, but I love having it on hand.
Here’s what I did…
- 1 cup cooked brown rice
- 3 oz cooked chicken breast
- 1 can sliced artichoke hearts in water, drained
- 1 oz feta cheese
- 1 tsp olive oil
- 1 tsp dried basil
Toss everything together.
Sprinkle a little extra basil on top.
It’s amazing what you can pull together when you have some key ingredients on hand.
I really enjoyed artichokes with the texture of the rice and the chicken. The feta added just a touch of creamy saltiness bringing it all together.
I ate the entire batch for lunch but if you are watching calories you can always split it in two. I’d possibly add more chicken to up the protein but either way it was super filling and very satisfying.
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