Chicken & artichoke tray bake
2
Points®
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
This recipe calls for new potatoes, those first-of-the-season spuds. The skin on new potatoes is so tender that you need to take care when washing them, because rough scrubbing can remove the skins. If you can't find new potatoes, any baby or fingerling potato would work well here. Try a mix of colors and shapes, if you'd like. The same goes for the tomatoes. Any variety from beefsteak to a mix of colored heirloom tomatoes will all work beautifully here.
Ingredients
Uncooked white potato
14 oz, new (baby)
Uncooked onion
1 large, cut into wedges with some core remaining
Extra virgin olive oil
4 tsp, divided
Table salt
1 tsp, or more to taste
Black pepper
½ tsp, or more to taste
Uncooked boneless skinless chicken breast
1¼ pound(s), 4 (5-oz) breasts
Canned artichoke hearts, drained
2 cup(s), quartered, 2 (14 oz) cans, drained
Lemon
1 item(s), medium, cut into 4 wedges
Tomato
4 large, halved
Fresh oregano
1 Tbsp, chopped
Fresh lemon juice
2 Tbsp
Dijon mustard
1 tsp
Agave nectar
¼ tsp
