Chicken

August 10, 2021

Chicken with Artichoke Hearts and Kalamata Olives

This dish is easy to throw together and makes great leftovers. The flavors seem to become brighter the next day. It freezes well, so if you are looking for a meal to make extra and freeze this one does well. The simple ingredients work together to make a flavorful dish.

Chicken with Artichoke Hearts and Kalamata Olives

This Whole30 and Paleo compatible dish easy and flavorful. It comes together quickly and makes great leftovers.

Prep:
15
min
cook:
30
min
total:
45
min
Author:

Elishah

Ingredients

• 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

Instructions

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.

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