Lemony Chicken with Tomatoes & Artichokes
Yield: 2 servings • Time: 25 minutes
• 1 Tbs olive oil
• 2 boneless, skinless chicken breasts
• 1 lemon
• ¼ tsp salt
• 1/8 tsp pepper
• 1 tsp chopped garlic
• ¼ tsp dried thyme
• ¼ tsp dried oregano
• 7 oz can (1 cup) diced tomatoes
• 1 (6 oz) jar artichoke hearts, roughly chopped
Directions: Heat toaster oven on Bake to 400 degrees. Pour olive oil in bottom of 8×8 glass baking dish. Place chicken in baking dish and squeeze juice from ½ lemon onto chicken. With remaining lemon, slice four thin rounds (remove seeds) and set aside. Sprinkle chicken with salt, pepper, garlic, thyme, and oregano. Place two lemon slices on top of each chicken breast. Pour diced tomatoes over the chicken and top with artichoke hearts. Cover dish with aluminum foil and bake for 10 min. Remove foil and continue baking for 10 min more.
This dish is bursting with flavor! It’s so easy to make, so tasty, and so healthy! Try using a mild fish (like tilapia or halibut) in this recipe instead of the chicken for another option. For an extra burst of flavor, top with chopped kalamata olives and crumbled goat cheese! Mmmm!