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
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Prepare bruschetta: In a small bowl, combine all bruschetta ingredients. Cover and place in the fridge.
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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.
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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.
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On a plate, layer 3/4 cup artichoke salad, 2 chicken tenders and 1/3 cup bruschetta. Top with 1 tsp pine nuts.