Chicken Breast with Artichoke Olive Sauce

Cooking Label
Prep Time
5-10 Minutes
Cook Time
15-30 Minutes
Serves 4-5
1/3 cup + 1 Tbsp Pasolivo Garlic-Lemon Olive Oil
3 Tbsp fresh lemon juice
Zest of 1 lemon
1 teaspoon dried oregano
1 ten ounce box frozen artichoke hearts, thawed and patted dry
10 pitted Kalamata olives, halved
1/2 cup coarsely crumbled feta cheese
Pacific Blue Kosher Sea Salt and fresh ground pepper to taste
1 1/2 pounds skinless boneless chicken breast or thighs
Preheat the oven to 400 degrees. Mix all of the ingredients in a bowl, except the 1 Tablespoon of oil and the chicken. Rub the chicken breasts with olive oil, and sprinkle with Pacific Blue Kosher Sea Salt and pepper. Bake the chicken for 20-40 minutes, until thermometer reads 165 degrees. Top the chicken with the sauce to serve.
This delicious Chicken Breast with Artichoke Olive Sauce was adapted from Food & Wine magazine. The chicken breast goes perfect with this cream on top that consists of artichoke hearts, oregano, kalamata olives, and feta cheese.
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spicy Italian Blend

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