Balsamic Glazed Mediterranean Chicken Bake

• Gluten free

• Meat

  • 6 Chicken breasts or thighs, boneless skinless

• Produce

  • 1 14oz can Artichoke hearts
  • 1 pint Cherry tomatoes
  • 4 fresh sprigs Oregano, fresh
  • 1/2 Red onion
  • 1 14 oz. can White beans

• Canned Goods

  • 1 1/2 cup Chicken broth

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, good-quality

• Nuts & Seeds

  • 3/4 cup Cashews, whole salted

• Dairy

  • 1 cup Mozzarella

Found on thecookierookie.com

Description

Ingredients

• 1/2 cup balsamic vinegar
• 1 tablespoon good quality olive oil (I used Star Roasted Garlic Olive Oil)
• 6 boneless skinless chicken breasts or thighs (I used thighs)
• salt and pepper to taste
• 1 14oz can or jar of marinated artichoke hearts (I used Star Grilled Artichokes)
• 1/2 red onion, thinly sliced
• 1 pint cherry tomatoes, left whole
• 1 14 oz. can white beans, drained & rinsed
• 3/4 cup whole salted cashews
• 1 1/2 cup chicken broth
• 1 cup mozzarella pearls (whole milk mozzarella)
• 4 fresh sprigs of fresh oregano, chopped

Directions

• Marinate the chicken breast in balsamic vinegar for at least 30 minutes.
• Preheat oven to 400 degrees F.
• In a 9x13 casserole dish, add beans, cashews, tomatoes, artichoke hearts, and onion.
• Season the chicken on both sides with salt and pepper to taste. Heat olive oil in large skillet and brown the chicken on both sides for about 2 minutes on each side. (The chicken will be browned, but not cooked through. it will finish cooking in the oven.)
• Nestle the browned chicken into the casserole dish, allowing it to just sit on top of all the other ingredients. Brush with more balsamic vinegar.
• Add the chicken broth to the dish and lay in the oregano.
• Cook for 15-20 minutes or until the chicken is completely cooked through.
• Remove from the oven and add in the mozzarella.
• Serve over rice, pasta, or just by itself!!
• Enjoy :)