Chicken with Heirloom Tomatoes, Artichokes, and Rosemary

Chicken with Heirloom Tomatoes, Artichokes, and Rosemary

Recipe by Samantha from allrecipes.com

Dinner 40 Mins.

Ingredients

6

6 servings

  • 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 (Optional)
  • ½ lemon, juiced

Instructions

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.
  • Bake in the preheated oven until opaque, about 12 minutes.
  • Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.
  • Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.
  • 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.

Nutritional Facts

Per 6 servings

  • Calories: 216
  • Carbohydrate: 14g
  • Fat: 6g
  • Fiber: 4g
  • Protein: 26g
  • Sugar: 0g

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