This paleo-friendly dinner is perfect for an easy weeknight meal. The special ingredient is our zesty herb mix that is sure to make your tastebuds tingle!
Ingredients
1 t ea fresh basil, parsley and thyme
½ t salt
½ t lemon zest
¼ t black pepper
½ t fennel seed
2 T extra olive oil
1½ T lemon juice
1 lb chicken breasts, pounded lightly to an even thickness
¼ c artichoke hearts
¼ c sun-dried tomatoes (or fresh, if preferred)
¼ c pitted Kalamata olives, halved
1 T capers, drained
Steps
Mix herbs and spices together; set aside. Heat oven to 350º. Rub oil and lemon juice over chicken and season with herb mixture. Bake, covered, for 20 min. Uncover, top with artichokes, tomatoes, olive and capers and return to over for 10 min, until internal temp reaches 165º.
