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Chicken Artichoke Tomato Bake

Ingredients

  • 1-1/2 lbs boneless skinless chicken breasts pounded to an even thickness
  • sea salt and ground pepper to taste
  • 1 Tbsp Italian seasoning
  • 2 Tbsps avocado oil or olive oil
  • 4 large and juicy ripe garden tomatoes diced
  • 8 fresh garlic cloves minced
  • 2 Tbsps high-quality balsamic vinegar
  • 2 x 14 oz jars artichoke hearts drained and roughly chopped
  • 1 cup freshly shredded mozzarella
  • fresh chopped basil or parsley to garnish

Instructions

  • Preheat your oven to 400 degrees f.
  • Pound the chicken breast to an even thickness and rub lightly with sea salt, pepper, Italian seasoning, and your oil.
  • In a medium bowl combine your fresh diced tomatoes, minced garlic, balsamic and chopped artichoke hearts. Season lightly with sea salt and pepper.
  • Spread half of the artichoke-tomato mixture in a large baking dish. Add your chicken in a single layer, then top with the remaining artichoke-tomato mixture.
  • Top with freshly shredded mozzarella.
  • Bake for 35-40 minutes, or until the chicken is cooked through.
  • Top with freshly chopped basil or parsley if desired.