Broiled Chicken and Artichoke Hearts

Quick, easy and delicious.

Variations:

  • Add 4 – 6 hot peppers such as jalapeño or serrano, leave them whole to broil with the chicken
  • After removing from oven add, 1/4 cup pitted black olives
  • Instead of artichokes hearts, use 2 cups coarsely sliced leeks (white and pale green parts only)
  • Instead of artichoke hearts, use 2 poblano peppers, pitted and coarsely sliced and 1 medium white onion, thinly sliced
  • Instead of parsley, use cilantro or mint. Or another fresh herb (reduce from 1/4 cup to 2 tablespoons) such as rosemary, thyme, oregano etc. Experiment with what you have on hand. Or even omit the herbs
Broiled Chicken and Artichoke Hearts
Print Recipe
Prep time:10 minutes Total time: 25 minutes Serves 6 - 8
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Broiled Chicken and Artichoke Hearts
Print Recipe
Prep time:10 minutes Total time: 25 minutes Serves 6 - 8
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat broiler
  2. Mix olive oil with minced garlic.
  3. Toss chicken with garlic/olive oil, salt, and pepper in baking dish. Broil on rack of a broiler pan in middle rack of oven for 5- 6 minutes, turn over and cook another 5 - 6 minutes until lightly browned and cooked through.
  4. Remove from oven, toss with parsley and serve.
Share this Recipe

Roasted Tomato Goodness

Tomatoes invoke the flavor of sunshine. Roasted tomatoes rise to a new level of delicious. And they are so good for our bodies. This is a dish to love.

For a vegetarian entree, add 1 cup of diced potatoes and cook the potatoes with the fennel and serve with Kale, Apple and Walnut Salad.

For omnivore dinner guests, serve it with Broiled Chicken Breasts and Artichoke Hearts and the Spinach Pea Salad.

 

Health Benefits of Tomatoes

Roasted Tomatoes with Fennel and White Beans
Print Recipe
Roasted Tomatoes with Fennel and White Beans
Print Recipe
Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup.
  2. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges.
  3. Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
  4. Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes.
  5. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.
Recipe Notes

Source: http://www.epicurious.com/recipes/food/printerfriendly/Olive-Oil-Roasted-Tomatoes-and-Fennel-with-White-Beans-360271#ixzz0wHjQFTXk

Share this Recipe