Just the other day I had a craving for chicken and artichokes. No particularly reason I can think of other than the fact that I had noticed a can of artichokes in our pantry. I hopped on Pinterest and fortunately there was a recipe ready and waiting. With a few tweaks I made it a bit more paleo friendly (if you scrape off the cheese) and the best part was it tasted just as good over whole wheat pasta as it did with a side of asparagus.

Yield: Serves 4 Prep Time: 10 minutes Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

4 boneless skinless chicken breasts

4-5 roma tomatoes

1 can of artichoke harts

a few tablespoons of extra virgin olive oil

a few tablespoons of almond flour

2 tablespoons of minced garlic

Salt and pepper, to taste

mozarella cheese

Directions:

Preheat oven to 350 degrees.

Core and chop tomatoes.

Drain artichoke hearts

Please all ingredients in a bowl and toss. (The flour helps with extra liquid.)

Place the tomato mixture in with the boneless skinless chicken breasts.

Take the almost done chicken out of the oven and sprinkle mozarella cheese over the top. Place the chicken under the broiler for a few minutes until the cheese is golden brown and the vegetables are caramelized.

Original recipe courtesy of http://aaronandjillw.blogspot.com/2011/08/italian-chicken.html?m=1