#13: Baked Lemon Chicken with Artichokes and Sun-Dried Tomatoes by Ashley

This was actually a tag team effort. It was getting late and I still wanted to go to the gym and be able to make dinner, so Taylor volunteered to marinate the chicken I thawed out to use. He tossed it in olive oil, balsamic, garlic powder and lemon juice and it marinated for the hour-ish I was at the gym. (Taylor also fetched groceries, braving Jewel on a Sunday night. I told you up front to be jealous, ladies.)

When I got home, I put the chicken into a baking dish. I poured in about 3/4 of a cup of chicken broth. I topped the chicken with artichoke hearts, sun-dried tomatoes (the kind not packed in oil), lemon wheels and chopped garlic cloves. I baked it for a little less than 20 minutes at 350 degrees and voila, super awesome chicken for dinner. It was moist and the flavor combination was perfect. Did I mention how easy it was???? It was so pretty in the dish, all set to bake. Not too bad for inventing a recipe on the fly.

Bonus: I had it cold in a salad for lunch the next day!!!

Taylor says:

Ashley's right, I am awesome! Also, this recipe was awesome and easy. The chicken was nice and flavorful and juicy, and the veggies also baked up nice and crispy. I wouldn't change a thing.