Mediterranean Baked Chicken with Prosciutto, Artichokes, and Tomatoes
with balsamic roasted broccoli

Name: Mediterranean Baked Chicken with Prosciutto, Artichokes, and Tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless & skinless, sliced into strips; 1 tsp Garlic powder; 8 slices Prosciutto, chopped; 1 can Artichoke hearts (~14 oz), chopped; 2 Tomatoes, chopped; 1/2 tsp Basil, dried; 1/2 tsp Oregano, dried; 1 1/2 Tbsp Capers (opt); 1 Tbsp Vinegar, balsamic; 2 Tbsp Oil, olive; 1/2 Lemons, juice of; 1 1/2 lbs Broccoli, chopped; 1/4 tsp Red pepper flakes; 1 Tbsp Vinegar, balsamic; 1 1/2 Tbsp Oil, cooking; 1/2 Lemons, juice of

Active: 20 min Total: 30 min

Original GF Paleo Vegetarian

Mediterranean Baked Chicken with Prosciutto, Artichokes, and Tomatoes

This Mediterranean chicken bake is beyond easy and so tasty with lots of Mediterranean flavors.
Smarts: Assemble the pan ahead of time and just pop it into the oven when ready.

Ingredients

Metric

Servings:

Mediterranean Baked Chicken with Prosciutto, Artichokes, and Tomatoes:

Chicken breasts, boneless & skinless - 1 lb , sliced into strips
Garlic powder - 1 tsp
Prosciutto - 8 slices , chopped
Artichoke hearts (~14 oz) - 1 can , chopped
Tomatoes - 2 , chopped
Basil, dried - 1/2 tsp
Oregano, dried - 1/2 tsp
Capers (opt) - 1 1/2 Tbsp
Vinegar, balsamic - 1 Tbsp
Oil, olive - 2 Tbsp
Lemons - 1/2 , juice of

Roasted Balsamic Broccoli:

Broccoli - 1 1/2 lbs , chopped
Red pepper flakes - 1/4 tsp
Vinegar, balsamic - 1 Tbsp
Oil, cooking - 1 1/2 Tbsp
Lemons - 1/2 , juice of

Prep

Chicken - Slice and place into a baking pan. Season with garlic powder, plus some salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead)
Broccoli - Prep as directed. (Can be done up to 4 days ahead)
Prosciutto / Artichokes / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
Assemble chicken bake - If prepping right before cooking, get broccoli in the oven before returning here. Toss prosciutto, artichokes, and tomatoes with basil, oregano, capers (opt), balsamic vinegar, and olive oil. Spoon over chicken. (Can be done up to 1 day ahead)

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Make

Heat oven to 425F / 218C. Situate oven racks so they can fit broccoli and pan of chicken.
Toss broccoli with red pepper flakes, balsamic vinegar, cooking oil, and some salt and pepper. Spread out onto a sheet pan and roast for 20 minutes, shaking once and rotating pan midway through.
Bake chicken 12 to 16 minutes, or until chicken reaches 165F / 74C degrees, timing so it finishes around the same time as broccoli. Finish baked chicken with lemon juice and salt and pepper as needed.
Finish roasted broccoli with lemon juice and some salt and pepper. Enjoy with your Mediterranean chicken bake.

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