fiteatrest 
There’s something about brine that offers that much-sought umami flavor. Pair that with a delicious and uniquely flowering vegetable like artichokes and it’s a win-win. I don’t know about you, but I always struggle with the peeling and prepping artichokes part, so having them already done and marinated is very convenient.
Artichokes are a health star, full of vitamins B, C & K, rich in minerals and fiber. They have your daily needed folic acid, boost immunity, reduce cholesterol and are low in calories in fat as most other veggies. The beauty of this recipe is how easily it comes together with just a few ingredients, so it’s perfect for a busy night to put dinner on a table in a snap.
Ingredients (serves 4):
- 4 boneless chicken breasts
- 1 tbsp dijon mustard
- 1 jar marinated artichokes
- 4 cloves of garlic
- 1 tbsp fennel seed (optional)
- 1 tbsp olive oil
- Salt and pepper to taste
Directions
1. Preheat the oven to 375.
2. Coat 4 washed & dried chicken breasts with dijon mustard and generously season with salt and pepper. Season with fennel (optional).
3. Heat up an oven-proof skillet and add 1 tbsp of olive oil. If you don’t have an oven-proof pan, then use any other skillet and set aside a pan you’ll use for the oven.
4. Sear the chicken in the skillet without cooking, just 3 minutes per side. Don’t overcook as it goes in the oven next.
5. In the meantime, separate the artichokes from the marinade. Mince 4 cloves of garlic and add to the marinade.
6. Once you browned the chicken on both sides, take the skillet off the heat. If you’re using a separate oven pan, transfer the chicken to that pan, otherwise keep in the skillet.
7. Place artichokes over the chicken. Then, pour the garlic marinade over. Use all of it.
8. Place in the oven for 30 minutes. Check after 30 with a kitchen thermometer, to make sure chicken is cooked to 165. If not, let it cook longer.
9. Let the chicken rest at least 5 min and enjoy!
You can find more recipes on my YouTube channel and on FitEatRest.com.
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