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

• CoursePoultry

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 CoursePoultry Servings Prep Time 4 servings 10 minutes Cook Time 25 minutes Servings Prep Time 4 servings 10 minutes Cook Time 25 minutes

Ingredients

• 6 pieces of chicken I use a mix of chicken breasts and thighs
• 12 ounces artichoke hearts, canned drained and quartered if whole
• 2 tablespoons olive oil
• 4 garlic cloves minced
• 1/4 cup parsley, chopped
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon course black pepper

Adjust servings:

Units:MetricUS Imperial

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.

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