A dish that is quick and healthy. Very excellent when served with orzo pasta and topped with lemon slices and cracked black olives.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 skinless, boneless chicken breast halves
- 1 tablespoon olive oil, divided
- salt and ground black pepper to taste
- 4 cups heirloom cherry tomatoes
- 2 (14 ounce) cans artichoke hearts, drained and rinsed
- 3 sprigs fresh rosemary
- ¼ teaspoon red pepper flakes
- ¼ cup Kalamata olives (Optional)
- ½ lemon, juiced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.
- Bake in the preheated oven until opaque, about 12 minutes.
- Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.
- Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.
- Place olives on a cutting board and use a rolling pin to break them into irregular pieces. Plate chicken breasts with tomato mixture; drizzle lemon juice on top. Garnish with rosemary sprigs and cracked olives.
- I’ve also used basil and tarragon as herb variations in this recipe with pleasing results.
Nutrition Facts
| Calories | 216 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 1 g |
| Sodium | 660 mg |
| Sugars | 0 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
only pic i got before i demolished this.. i am a college student so love finding easy dinners, even tho i still managed to make some mistakes on this one it was fire. i made some parmesan garlic rice (didn’t have orzo) to go with it.