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

Chicken with Heirloom Tomatoes, Artichokes, and Rosemary

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.