Categories: Meals

Ingredients

• Chicken:
• 12 chicken breast tenders
• 1/2 lemon, juiced
• 3/4 tbsp. Pecorino Romano cheese, finely grated
• 1/4 tsp black pepper
• Salad:
• 24 oz. quartered artichoke hearts in water, drained and rinsed
• 1/3 cup feta cheese
• 1/4 cup fresh basil, thinly sliced
• 1/2 lemon, juiced
• 1 tbsp. olive oil
• 2 tsp red wine vinegar
• 1 tsp dried oregano
• 1/4 tsp black pepper
• 4 tsp unsalted pine nuts
• Bruschetta:
• 3 plum tomatoes, diced
• 1/2 cup fresh basil, finely chopped
• 4 tsp olive oil
• 1 tsp red wine vinegar
• 2 garlic cloves, minced
• 1/4 tsp sea salt

Directions

1. Prepare bruschetta: In a small bowl, combine all bruschetta ingredients. Cover and place in the fridge.

2. Prepare chicken: Adjust oven rack to 6 inches below broiler and preheat broiler to high. Place chicken on a large rimmed baking dish. Drizzle with lemon juice and sprinkle cheese and pepper evenly over the tenders. Broil chicken for 6 minutes. On a lower rack, bake 1 1/3 cups bruschetta in an uncovered ovenproof dish, until warmed.

3. Meanwhile, prepare artichoke salad: In a medium ovenproof dish, combine all salad ingredients except pine nuts. Add to oven with chicken and bake 2-3 minutes, until warmed.

4. On a plate, layer 3/4 cup artichoke salad, 2 chicken tenders and 1/3 cup bruschetta. Top with 1 tsp pine nuts.

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