Mediterranean Chicken Bake
2016-05-22 16:44:50
Serves 6
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Marinade
- 14 oz. jar of marinated artichoke hearts
- 2 garlic cloves, minced
- 4 sprigs oregano, leaves only
- 1 1/2 lbs boneless, skinless chicken thighs
Bake
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 1 pint cherry tomatoes
- 14 oz. can white beans, drained and rinsed
- 1/4 cup Kalamata olives, chopped
- 8 oz. tub mini mozzarella balls, drained
- 2 tablespoons fresh basil, chopped
Instructions
- Drain the artichoke hearts, reserving the juice and transferring the hearts to a plate, patting dry with a paper towel. In a large bowl, add 2 tablespoons of the juice, garlic and oregano. Cut the chicken into thirds (1 1/2 inch thick strips) and add to the bowl. Cover with plastic wrap and refrigerate for 1-3 hours. Preheat the oven to 400 degrees and spray a 9 X 13 pan with pam. Add 1 tablespoon of olive oil to the pan along with the onions and tomatoes. Season with salt and pepper and toast until soft, 15-20 minutes. Meanwhile, prepare the chicken. In a large skillet heat 1 tablespoon olive oil over medium-high heat. Season the chicken with salt and pepper and cook until browned on both sides, 7 minutes a side. Transfer the chicken to the baking pan, along with the artichoke hearts, beans and olives. Roast for an additional 10 minutes or until the chicken is cooked through. Add the mozzarella balls and chopped basil. Broil until the cheese is slightly melted. Spoon onto plates and enjoy!
Adapted from The Clever Carrot
Adapted from The Clever Carrot
SALT & PREPPY https://www.saltandpreppy.com/
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