Spring is coming, that means fresh produce is starting to pop up! Some of my favorites include artichoke (full of antioxidants, helps digestion, and can reduce cholesterol), sun dried tomato (full of vitamin C, antioxidants, and lycopene), pine nuts (full of vitamin E, healthy fatty acids, B complex, manganese, potassium, zinc, and so much more!), and arugula (vitamins A and K, calcium, and other minerals). Talk about nutrient DENSE!
Service for 4
4 Chicken Breasts
1 Cup arugula
1/2 cup sun-dried tomatoes (pre-bought)
3/4 Cup of jarred artichokes
2 TBL pine nuts
1/2 TBL basil (chopped)
2 1/2 TBL olive oil
1 TBL red wine vinegar
1 Garlic clove (minced)
Dashes of salt and pepper to taste
Mix 2 TBL of the olive oil, basil, garlic, salt and pepper and pour into a large bowl or marinade sized bag. Put the chicken into the mixture, make sure to coat well and place in refrigerator to soak for minimum 3 hours, up to 12 hours.
While the chicken is marinating, it’s time to sauté the veggies. Add 1/2 TBL olive oil to the pan, when heated add in the sun-dried tomatoes, artichokes, and pine nuts. Add a dash of salt and pepper. Cook lightly until artichokes get tender (if you like them more well-done, keep them in longer). Put to the side.
Prepare your grill for cooking. Remove chicken from marinade and begin grilling, turning once, until browned and cooked through – about 4 minutes per side. When cooked through, put chicken onto plates and top with the veggies and pine nuts, garnish with arugula.
Enjoy with a side of your choice – I chose broccoli.