Paleo Bruschetta Chicken

• Gluten free
• Paleo

• Meat

  • 1 1/2 lbs Chicken breasts

• Produce

  • 1 small jar Artichokes
  • 1 tbsp Basil
  • 2 cloves Garlic
  • 4 Tomatoes, medium

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1/2 cup Kalamata olives

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on paleonewbie.com

Ingredients

• 4 medium tomatoes, diced
• 2 tbsp olive oil
• 2 tbs balsamic vinegar
• 2 cloves of garlic, minced
• 1 tbsp basil
• 1 small jar (8 oz) of artichokes, liquid drained
• 1/2 cup Kalamata olives, pitted and liquid drained (organic if available)
• 1 1/2 lbs uncooked chicken breasts, diced
• Salt and pepper

Directions

• Preheat oven to 350º F
• In a mixing bowl, combine olive oil, balsamic vinegar, garlic and basil
• Next add the diced tomatoes, artichokes and olives. Stir well to coat, and set aside
• Cut raw chicken breasts into bite-size pieces
• Place chicken pieces in oven-safe baking dish and season with salt and pepper
• Next pour the bruschetta mixture over the chicken
• Bake 30-35 minutes, or until chicken is cooked through
• Plate hot and enjoy!