Baked Pesto Chicken with Sun Dried Tomatoes & Artichoke Hearts Recipe
I decided to throw something a little different together in the kitchen last night, it was healthy and delicious! Moreover, it was super easy to prepare and pretty quick to clean up (bonus!). This recipe made 4 “real” man/woman servings…and I, um, love to eat. So, the below was dinner for two, with lunch for two for the next day.
3 lbs boneless organic free range chicken breasts cut in thirds (or 3 lbs chicken breast tenders)- 8.5oz jar of julienne cut sun dried tomatoes
- 12 oz jar of artichoke hearts
- 5 tablespoons pesto sauce (from the jar)
- 8 garlic cloves, minced
- 3 tablespoons organic coconut oil
- Handful of organic crumbled feta
- Black pepper for seasoning
Preheat oven to 375. Melt the 3 tablespoons of Coconut Oil, then pour in into a large glass baking dish (coating the bottom of dish). Place in the chicken breast (cut into tender size). Coat the top of the chicken with the pesto sauce. Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish. Drain the Artichoke hearts and sprinkle those on top too. Season with black pepper. Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle. Sprinkle Feta on top when you have 1-2 minutes left of cooking so it melts a little.
We accompanied it with Sauteed Arugula cooked in Coconut oil and minced garlic, sprinkled with black pepper and a pinch of Sea Salt!
As you’ve probably picked up in this recipe, I’m now cooking with Coconut Oil per the recommendation of my good friend, competitive CrossFitter and Nutrition/Fitness queen Kendra Cecieta. Hooray for good fats!
Bottom line the meal was BOMB and made for an awesome packed lunch today as well! Highly recommend!
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