Ingredients and Weight:
- 8 boneless, skinless chicken breasts (5-6 oz each)
- 1 (14 oz) can of artichoke hearts, drained and chopped
- 1 cup chopped sun-dried tomatoes
- 1/2 cup chopped fresh parsley
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the chicken breasts, artichoke hearts, sun-dried tomatoes, parsley, lemon juice, olive oil, garlic, oregano, salt, and pepper. Toss to coat.
- Spread the mixture evenly in a baking dish.
- Bake for 30-35 minutes, or until the chicken is cooked through and the juices run clear.
- Serve immediately.
Nutritional Information:
Per serving:
- Calories: 290
- Fat: 10g
- Protein: 35g
- Carbohydrates: 15g
Dish Characteristics:
- Tender and flavorful chicken
- Zesty combination of artichokes, sun-dried tomatoes, and parsley
- Lemon-herb sauce adds brightness and acidity
- Perfect for a main course or as part of a larger meal
User Comments:
- "This dish is so easy to make and absolutely delicious. The chicken was juicy and the artichokes added a great texture and flavor."
- "I served this for a dinner party and everyone loved it. The sauce is perfect for dipping."
- "I substituted grilled chicken for the regular chicken and it turned out amazing. The smokiness from the grill complemented the other flavors perfectly."
Special Precautions and Tips:
- If you don't have sun-dried tomatoes, you can substitute chopped fresh tomatoes.
- If you don't have fresh parsley, you can use 1/4 cup of dried parsley.
- To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
