Herbed Chicken and Artichokes

By Stonyfield

Herbs, garlic scapes and a touch of vinegar give this nutritious chicken dish its many layers of fresh tastes.

Ready In: 3 hrs 10 mins

Level: Easy

Prep: 2 hrs 10 mins

Cook: 1 hr

Yields: 6 Servings


  • 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
  • directions

    Step 1

    In food processor combine, parsley, dill, thyme, garlic scapes, vegetable oil, artichoke hearts, vinegar, cherry tomatoes, yogurt, and salt. Pulse for 1 minute.

    Step 2

    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.

    Step 3

    Heat oven 350°. Uncover chicken and place in oven. Cook for approximately 1 hour or until cooked through.

    make it with yogurt instead!