Chicken Artichoke Tomato Bake
Imagine tender chicken, juicy vine-ripened tomatoes, and briny artichoke hearts, all perfectly balanced and baked to perfection.
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.
Nutrition
Calories: 184kcal, Carbohydrates: 7g, Protein: 13g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 39mg, Sodium: 222mg, Potassium: 381mg, Fiber: 2g, Sugar: 3g, Vitamin A: 978IU, Vitamin C: 16mg, Calcium: 129mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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