Chicken with Heirloom Tomatoes, Artichokes, and Rosemary
Description
Baked chicken covered with heirloom tomatoes, artichokes, and fresh rosemary makes for an easy, aromatic dinner.
Ingredients
•
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
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1/4 teaspoon red pepper flakes
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1/4 cup Kalamata olives
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1/2 lemon, juiced
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.
3
Bake in the preheated oven until opaque, about 12 minutes.
4
Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.
5
Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.
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.