Baked Chicken Artichoke Casserole
March is National Nutrition Month! Here's a dinner recipe for tonight to prove that nutrition and delicious taste certainly do coincide. Artichokes are sooo good for the liver and spring is liver lovin' season!
2 5-ounce organic chicken breasts, boneless and skinless
1 cup no-salt-added chicken broth
1/2 medium red onion, diced
1 red bell pepper, chopped
1 8-ounce can artichoke hearts, rinsed and drained
4 garlic cloves, minced
6 black olives, chopped
1 8-ounce can no-salt-added tomato sauce
1 tablespoon fresh basil, chopped
Juice of 1 lemon
Preheat oven to 350 degrees F. In a medium pot, place chicken breasts and broth and simmer. Poach chicken until tender. When cooked, shred chicken into bite-sized pieces. Place chicken, onion, red bell pepper, artichoke hearts, garlic, olives, and lemon juice in a medium casserole dish and mix well. Cover and bake for 45 minutes. Stir tomato sauce into the casserole and return to the oven for 20 minutes uncovered. Mix in basil and serve with a mixed green salad.