Last night I was suddenly solo for dinner, and I had two chicken breasts and some artichokes hanging around. I was also really busy, so I didn’t want to fool around with a bunch of prep work. So, I did the following:
Preheat oven to 350 degrees.
Grab baking dish and lined it with some green onion tops I had from using scallions in a salad earlier in the week (I have also used thin slices of a yellow onion for this purpose)
Cut off top and stem of artichoke and cut the remaining leafy part into 6 wedges. I just did one, you could do two or more depending on how many you are feeding)
Drizzle with olive oil.
Sprinkle everything with a half teaspoon or so of Himalayan salt (or sea salt) and rub the chicken with italian seasoning (see last week’s post for what I use). Rub whatever’s left on your fingers onto the artichokes.
Place pan in oven, set timer for 30-45 minutes and wait for your house to smell delicious to check for doneness.
That’s it…less than 5 mins of prep and this dish rocked! Take that Rachel Ray!
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