Ingredients

The following ingredients have 4 Servings
  • Chicken Dish:
  • 1 x 14 oz. jar of marinated artichoke hearts juice only
  • 2 garlic cloves thinly sliced
  • 4 tbsp dried Italian seasoning
  • 6-8 pieces boneless skinless chicken thighs
  • 1 cooking onion large slices
  • freshly ground black pepper as you like
  • Roasted Veggies:
  • 1 pint cherry tomatoes whole
  • reserved artichoke hearts
  • 4 assorted colour sweet peppers cut into 1.5 inch chunks
  • 4-6 cloves garlic sliced fine
  • 2 large cooking onions cut into large slices
  • 3 green zucchinis cut into 1.5" chunks
  • sea salt or Herbamare
  • olive oil
  • 1 cup kalmatta olives optional: to garnish

Instruction

  • Marinade for Chicken: Drain the artichokes hearts reserving the juice. To a large skillet, add artichoke juice, 2 cloves crushed garlic, sliced onion, Italian spice, and black pepper. Cut the chicken into thirds, about 1½- inch strips. Add to the skillet. Cover and refrigerate for at least 1 hour, maximum 3 hours. Bake: preheat your oven to 450 F. Add 1 tablespoon of olive oil, sliced onions, tomatoes, artichoke hearts, peppers, and zucchinis to a large roasting pan. Season with sea salt or Herbamare and garlic slices. Coat with olive oil and toss to combine. Lay out in shallow baking pans and roast, uncovered for 30 min. Stir and cook again until starting to caramelize and brown a bit. Meanwhile, move skillet of chicken to the stovetop and cook on medium high heat, moving as needed to keep from sticking. Once cooked through, cover to keep warm. Add meat to veg and top with fresh olives, feta, or fresh herbs. Serve with a fresh quinoa tabouli salad or dolmas and fresh tzatziki. Enjoy!