Name: Chicken with Heirloom Tomatoes, Artichokes, and Rosemary
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Skinless, boneless chicken breast halves - 6; Olive oil, divided - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Heirloom cherry tomatoes - 4 cups; Artichoke hearts, drained and rinsed - 2 (14 ounce) cans; Fresh rosemary - 3 sprigs; Red pepper flakes - ¼ teaspoon; Kalamata olives (Optional) - ¼ cup; Lemon, juiced - ½

Ingredients for - Chicken with Heirloom Tomatoes, Artichokes, and Rosemary

1. Skinless, boneless chicken breast halves 6

2. Olive oil, divided 1 tablespoon

3. Salt and ground black pepper to taste 1 tablespoon

4. Heirloom cherry tomatoes 4 cups

5. Artichoke hearts, drained and rinsed 2 (14 ounce) cans

6. Fresh rosemary 3 sprigs

7. Red pepper flakes ¼ teaspoon

8. Kalamata olives (Optional) ¼ cup

9. Lemon, juiced ½

How to cook deliciously - Chicken with Heirloom Tomatoes, Artichokes, and Rosemary

1 . Stage

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

2 . Stage

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

3 . Stage

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

4 . Stage

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

5 . Stage

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

6 . Stage

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.