Italian Artichoke Chicken with Asparagus (Paleo)
Paleo; Free of: gluten, soy, dairy, eggs, yeast, grain, sugar
Servings 6 servings
Calories 145kcal
Ingredients
- 1 pound asparagus
- 2 to 3 skinless boneless chicken breasts
- 14 ounces marinated artichoke hearts
- 1 leek, white and light green part only sliced
- 3 pieces center-cut bacon or pancetta or prosciutto, uncooked & chopped
- ¼ cup chicken stock
- Oregano thyme, basil, salt & pepper, garlic powder
Instructions
- Preheat the oven to 400 degrees F. Prepare a 9 x 13 inch baking dish by spraying oil on the bottom and sides.
- Wash 1 bunch of asparagus and trim the bottom 1/4 - 1/3 of the stalks to remove the woody parts. Arrange in the bottom of the baking dish.
- Take the chicken breasts and cut the breasts in half horizontally to make the chicken breasts smaller and to help them cook evenly (you can skip this if the chicken breasts are already small and evenly sized). Sprinkle the chicken with salt, pepper, and garlic powder. Arrange over the asparagus in the dish.
- Place the chopped artichokes and sliced leeks over the chicken. Sprinkle with chopped bacon or prosciutto.
- Pour about 1/4 cup chicken stock into the bottom of the pan to add moisture while cooking. Sprinkle the entire dish generously with oregano, thyme, basil, and garlic powder.
- Cover with foil and bake in the oven for @ 20-25 minutes or until the chicken is cooked through. Remove the foil and bake 5 more minutes to crisp the bacon and brown the leeks a bit. Alternatively, you can place the dish in the broiler for 3-5 minutes to brown the top of the dish. Enjoy!
Nutrition
Calories: 145kcal | Carbohydrates: 8g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 317mg | Potassium: 329mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1490IU | Vitamin C: 20.4mg | Calcium: 42mg | Iron: 2.5mg
