- 1/4 c Italian parsley
- 1/2 t sea salt
- 1 c Stonyfield Organic Plain Greek Nonfat Yogurt
- 1/3 c cherry tomatoes
- 2 t cider vinegar
- 1 can quartered artichoke hearts (15oz)
- 2 T vegetable oil
- 5 garlic scapes (optional)
- 1 T thyme leaves
- 1/4 c dill leaves
- 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 cooked through.
Serving Size: 214, Calories: 250, Calories from Fat: 70, Total Fat: 8g, Total Fat Percent: 12%, Saturated Fat: 1.5g, Saturated Fat Percent: 8%, Cholesterol: 75mg, Cholesterol Percent: 25%, Sodium: 710mg, Sodium Percent: 30%, Total Carbohydrate: 10g, Total Carbohydrate Percent: 3%, Dietary Fiber: 3g, Dietary Fiber Percent: 12%, Sugars: 2g, Protein: 33g, Vitamin A: 10%, Vitamin C: 25%, Calcium: 6%, Iron: 6%