Herbed Chicken and Artichokes
Herbs, garlic scapes and a touch of vinegar give this nutritious chicken dish its many layers of fresh tastes.
Ingredients
| 1/4 cup fresh Italian parsley | 2 teaspoons cider vinegar |
| 1/4 cup fresh dill leaves | 1/3 cup cherry tomatoes |
| 1 tablespoon fresh thyme leaves | 1 cup plain organic Greek yogurt |
| 5 garlic scapes (optional) | 1/2 teaspoon sea salt |
| 2 tablespoons vegetable oil | 6 boneless, skinless chicken breasts |
| 1 15-ounce can quartered artichoke hearts |
Directions
In food processor combine, parsley, dill, thyme, garlic scapes, vegetable oil, artichoke hearts, vinegar, cherry tomatoes, yogurt, and salt. Pulse for 1 minute.
Place chicken in a large casserole dish. Spread mixture over chicken breasts, cover, and let marinate for at least 2 hours in fridge or overnight.
Heat oven to 350°F. Uncover chicken and place in oven. Cook for approximately 1 hour or until cooked through. Makes 6 servings.