Chicken with Heirloom Tomatoes, Artichokes, and Rosemary recipe

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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
½ lemon, juiced

Nutrition Info

215.7 calories
carbohydrate: 14.1 g
cholesterol: 58.5 mg
fat: 6.4 g
fiber: 4.1 g
protein: 25.9 g
saturatedFat: 1.2 g
servingSize: -
sodium: 660.3 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.

  3. Bake in the preheated oven until opaque, about 12 minutes.

  4. Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.

  5. Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.

  6. 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.

Recipe Yield

6 servings

Recipe Note

A quick and wholesome dish. Very tasty when paired with orzo pasta and garnished with cracked olives and lemon slices.

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