Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts
  • 2 cups water
  • 1/4 cup granulated sugar
  • 1/4 cup kosher salt
  • 2 cups grape tomatoes
  • 1- (12-ounce) jar quartered marinated artichoke hearts
  • 1/4 cup balsamic vinegar
  • 2 tablespoons capers
  • 1 tablespoon chopped fresh basil

Instruction

  • In a small bowl, combine the water, sugar and salt and mix until it dissolves. Add your chicken to a resealable plastic bag; then add the liquid. Refrigerate for at least 2 hours.
  • Combine the tomatoes, full jar of artichoke hearts and liquid, vinegar, capers and basil in a small bowl. Cover and allow to marinate for 2 hours (just like the chicken).
  • Preheat your oven to 425 degrees F and heat your grill or grill pan.
  • Place the vegetables and all liquid on a baking sheet and roast for about 20 minutes or until the tomatoes blister and start to burst.
  • Next, grill your chicken until the internal temperature reaches a minimum of 165 degrees F. This can take approximately 8-12 minutes depending on the thickness of the chicken breast.
  • Serve with prepared rice or farro and a vegetable.