Herbs, garlic scapes and a touch of vinegar give this nutritious chicken dish its many layers of fresh tastes.
| 1⁄4 | c | Italian parsley |
| 1⁄4 | c | dill leaves |
| 1 | tbsp | thyme leaves |
| 5 | garlic scapes (optional) | |
| 2 | tbsp | of vegetable oil |
| 1 | can | quartered artichoke hearts (15oz) |
| 2 | tsp | cider vinegar |
| 1⁄3 | c | cherry tomatoes |
| 1 | c | Stonyfield Organic Low Fat Plain Greek Yogurt |
| 1⁄2 | tsp | sea salt |
| 6 | boneless skinless chicken breasts |
In food processor combine, parsley, dill, thyme, garlic scapes, vegetable oil, artichoke hearts, vinegar, cherry tomatoes, yogurt, and salt. Pulse for 1 minute.
Place chicken in a large casserole dish. Spread mixture over chicken breasts, cover and let marinate for at least 2 hours in fridge or overnight.
Heat oven 350°. Uncover chicken and place in oven. Cook for approximately 1 hour or until cook through.