Chicken with Heirloom Tomatoes, Artichokes, and Rosemary

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until opaque, about 12 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Place olives on a cutting board and use a rolling pin to break them into irregular pieces. Plate chicken breasts with tomato mixture; drizzle lemon juice on top. Garnish with rosemary sprigs and cracked olives.'}

📊 Nutrition Facts

Per serving (6 servings total)