SAUTÉED CHICKEN AND TOMATOES WITH ROASTED ARTICHOKES

Ingredients

2 14-oz cans artichoke hearts, halved and patted dry

3 Tbsp olive oil, divided

Kosher salt and pepper

4 6-oz boneless, skinless chicken breasts

4 cloves garlic, thinly sliced

1 pint grape or cherry tomatoes

½ cup dry white wine

6 thyme sprigs

Grated Parmesan cheese and basil leaves, for serving

Directions

1. Heat oven to 425°F. On a rimmed baking sheet, gently toss artichokes with 2 Tbsp oil and ¼ tsp each salt and pepper. Arrange cut sides down and roast on bottom rack until golden brown, 10 to 12 min.

2. Heat remaining Tbsp oil in a large oven-safe skillet on medium-high. Season chicken with ¼ tsp each salt and pepper and brown, 2 to 3 min. per side; transfer to plate.

3. Reduce heat to medium-low, add garlic, and cook, stirring, 30 sec. Add tomatoes, wine, and thyme and simmer 1 min. Nestle chicken amid tomatoes, transfer to oven, and roast until just cooked through, 4 to 5 min.

4. Transfer chicken to a cutting board and let rest 3 min. before slicing. Toss artichokes with tomato mixture and serve with chicken. Sprinkle with Parmesan and basil and serve.

Notes

PER SERVING About 355 cal, 14 g fat (2.5 g sat), 114 chol, 682 mg sodium, 18 g carb, 1 g fiber, 1.5 g sugar (0 g added sugar), 40 g pro