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Herbed Chicken and Artichokes

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Herbed Chicken and Artichokes

Herbs, garlic scapes and a touch of vinegar give this nutritious chicken dish its many layers of fresh tastes.


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


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.

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