Skinny Jeans Mediterranean Baked Lemon Chicken with Artichoke Hearts,Olives and Grape Tomatoes

Raise your hand if your sick and tired of chicken for dinner. Or is it just me? We hardly ever eat chicken anymore because of the humanitarian thing which correlates with the whole added hormones and who knows what else not good for you factor (yeah, I'm one of those sorts of weirdos). Sufficed to say, When I buy chicken it's the Organic, free range sort and I make sure I make a flavorful meal out of it like these Red Chile Shredded Chicken Tacos.





This Mediterranean inspired chicken dish is nowhere near boring with flavors of lemon, olives and herbs. Artichoke hearts pair beautifully with the lemony chicken and makes this simple dinner into a special weekday meal.

Make sure you either use frozen artichoke hearts or check the label on the jarred sort for the sodium levels. Usually the jarred variety are super high in sodium and since olives are used in this dish you want to steer clear of extra salt. 

Mediterranean Baked Lemon Chicken with Artichoke Hearts, Olives and Grape Tomatoes.

You Will Need
4 boneless, skinless chicken breasts {Organic, free range if possible}
1 large lemon, thinly sliced, seeds removed
2 cups frozen artichoke hearts (or 1 jar, low sodium)
2 cups grape tomatoes
1/2 cup green olives, halved
2 tablespoons olive oil
2 teaspoons Mediterranean spice rub {or equal parts: garlic powder, dried basil, Greek oregano, dried parsley, dried rosemary, dried dill weed, dried marjoram, ground thyme}
Garnish with fresh parsley, chopped



Drizzle olive oil over bottom of baking dish. Place chicken breasts in dish and coat each side. Sprinkle with cracked pepper and herbs. Top with thawed artichoke hearts, tomatoes, olives and cover with lemon slices.
Bake at 400F for 40-60 minutes until juices in chicken run clear (cooking time depends on the size of your chicken breasts. I suggest cutting large breasts in half to make them thinner or pounding them out a bit.)
Remove from oven, sprinkle with chopped fresh parsley and serve immediately with a garden salad or sautéed garlicky Swiss Chard.