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	Roasted Chicken with Tomatoes and Artichokes

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Home > Recipes > View Recipe

ROASTED CHICKEN WITH TOMATOES AND ARTICHOKES

Prep Time: 10 minutes

Cook Time: 25 minutes

Makes: 4 servings.

Ingredients

2 tablespoons buttery spread, melted

1 teaspoon Lawry's® Salt Free 17 Seasoning, divided

1 cup cherry tomatoes

1 can (14 ounces) artichoke hearts, drained and quartered

1 tablespoon balsamic vinegar

4 boneless skinless chicken breast halves (about 1 pound)

Directions

1. Preheat oven to 400F°. In 13 x 9-inch roasting pan, toss 1 tablespoon buttery spread, 1/2 teaspoon Lawry's® Salt-Free 17, tomatoes, artichokes and vinegar; set aside.

2. In small bowl, combine remaining 1 tablespoon buttery spread with remaining 1/2 teaspoon Salt-Free 17. Evenly spread on chicken, then arrange chicken on tomato mixture.

3. Roast 25 minutes or until chicken is thoroughly cooked.

Nutrition Information per serving

Calories 170, Fat 1.5g, Protein 29g, Carbohydrates 9g, Cholesterol 65mg, Sodium 390mg, Fiber 1g

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	Tip: To get more life (and flavor) from your dried spices, store them in airtight containers and keep them away from heat sources and direct sunlight.