...with roasted broccoli
Some serious food is going down in our home. I am so thankful we tried EMEALS. (<--Click there to see what I'm talking about) Changed the way we do meals. It's been a few weeks since I made this lovely meal, but I had to post it because it's worth sharing.
Here it goes:
Artichoke & Pesto Chicken & Roasted Broccoli
1.5+ lbs boneless, skinless chicken breasts
1 T olive oil
14.5 oz can diced tomatoes, undrained
1/4 c pesto sauce
14 oz can quartered artichoke hearts, rinsed & drained
Season both sides of chicken with salt & pepper. Heat oil in large skillet over med-hi heat. Place chicken in skillet; cook turning once to brown each side. Remove chicken from pan; set aside. Pour tomatoes into pan. Cook 1 min, stirring occasionally. Stir in pesto & artichokes. Return chicken to pan. Cover; reduce heat to med. Simmer 5-10 min, or until chicken is cooked through.
(as you can see I used fresh diced cherry tomatoes, way better in my opinion & we served this meal over pasta)
Fresh Head of Broccoli, trimmed & cut into spears (or one pack of frozen spears)
3 T Olive Oil
Preheat oven to 400 ̊. In large bowl, toss broccoli, oil, salt & pepper together. Place broccoli on baking sheet in single layer. Bake 20 min, until tender & browned.
I have to say I've never had broccoli this way. And...I don't think I could eat it any other way after this. If you've never had it this way, you are missing out.
Have a blessed evening,