This Whole30 and Paleo compatible dish easy and flavorful. It comes together quickly and makes great leftovers.
• 4 chicken breasts (about 2 lbs.)
• 1-pint cherry tomatoes
• 1-14oz can artichoke hearts, drained
• 1 C Kalamata olives
• 3 large handfuls of spinach
• 6 garlic cloves, minced
• 1/4 C fresh basil, roughly chopped
• 3 T balsamic vinegar
• 1 tsp sea salt
• 3 T olive oil
• 2 T avocado oil
• 1/8 tsp cracked black pepper
1. Preheat the oven to 375 degrees. Season the chicken with 1/2 teaspoon of sea salt and black pepper. Add the avocado oil to a large sauté pan on medium heat. Sear the chicken breasts on both sides and place them in a 9x13 dish.
2. Add the olives, artichoke hearts, tomatoes, spinach, and basil to the chicken. Make sure to distribute everything evenly around the chicken breasts.
3. In a small bowl add the olive oil, balsamic vinegar, garlic, and 1/2 tsp sea salt. Whisk the ingredients until they are combined. Pour the mixture over the chicken.
4. Bake the chicken for 25-30 minutes or until it is cooked through and no longer pink. Serve with roasted vegetables of choice.