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
Instructions
1
Preheat oven to 450°F. On large rimmed baking sheet, arrange potatoes and onion and drizzle with 2 tsp oil. Season with 1⁄2 tsp salt and 1⁄4 tsp black pepper. Bake for 5 minutes.
2
Meanwhile, place chicken between 2 large pieces of plastic wrap and use rolling pin or mallet to flatten slightly. Arrange chicken, artichokes, lemon, and tomatoes on baking sheet. Sprinkle with oregano and drizzle with 1 tsp oil. Season with remaining 1⁄2 tsp salt and 1⁄4 tsp black pepper. Continue to bake until chicken is cooked through and potatoes are tender, about 20 minutes.
3
Meanwhile, in small bowl, whisk lemon juice, mustard, agave, and remaining 1 tsp oil. Season with salt and black pepper to taste.
4
Divide chicken and vegetables among 4 plates. Drizzle chicken and vegetables with dressing.
5
Serving size: 1 chicken breast and 1⁄4 of vegetables and dressing
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