If I went to a Mediterranean restaurant, I would totally order this dish. Over and over again. It is bursting full of flavor, yet is still light and healthy… a WINNER, for sure! Even my husband loved it!


Serves 4


  • 2 Tablespoons extra virgin olive oil
  • 4 chicken breasts (seasoned with salt and pepper)
  • 1/2 onion chopped
  • 3 garlic cloves, minced
  • salt & pepper
  • 1/4-1/2 cup marinated roasted tomatoes, chopped (from a jar)
  • 1 jar quartered artichoke hearts, drained
  • 1 cup chicken broth
  • juice from 1/2 lemon + a bit of zest
  • 1/4 cup chopped basil or 1 T. dry
  • 1/4 cup grated parmesan cheese (optional)
  • Pasta of choice (whole wheat, zucchini, spaghetti squash, etc.)


  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add chicken, onion and garlic and cook until chicken is no longer pink in the center.
  3. Add the rest of the ingredients (except cheese and pasta) and cook til heated through, about 3 minutes.
  4. Top pasta with chicken, artichoke mixture and a sprinkle of cheese if desired.

    PS I did add capers to this dish if you’re wondering what the little balls are, but I ended up picking them out… didn’t love them in there. BUT totally an option if you are a caper-lover 🙂


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