Chicken with Heirloom Tomatoes, Artichokes, and Rosemary

A quick and wholesome dish. Very tasty when paired with orzo pasta and garnished with cracked olives and lemon slices.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 216 Calories

Ingredients

• ½ lemon, juiced
• salt and ground black pepper to taste
• 6 skinless, boneless chicken breast halves
• ¼ teaspoon red pepper flakes
• 3 sprigs fresh rosemary
• 1 tablespoon olive oil, divided
• 4 cups heirloom cherry tomatoes
• 2 (14 ounce) cans artichoke hearts, drained and rinsed
• ¼ cup Kalamata olives (Optional)

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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.