Tuscan Chicken (The Cheesecake Factory Copycat

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 12 ounce Jar Artichoke hearts
  • 1 tbsp Basil, fresh
  • 2 cup Grape tomatoes
  • 1 Vegetable

• Condiments

  • 1/4 cup Balsamic vinegar
  • 2 tbsp Capers

• Pasta & Grains

  • 1 Farro or brown rice

• Baking & Spices

  • 1/4 cup Kosher salt
  • 1/4 cup Sugar

• Liquids

  • 2 cup Water

Found on carriesexperimentalkitchen.com

Description

Directions

• In a small bowl, combine the water, sugar and salt and mix until it dissolves. Add your chicken to a resealable plastic bag; then add the liquid. Refrigerate for at least 2 hours.
• Combine the tomatoes, full jar of artichoke hearts and liquid, vinegar, capers and basil in a small bowl. Cover and allow to marinate for 2 hours (just like the chicken).
• Preheat your oven to 425 degrees F and heat your grill or grill pan.
• Place the vegetables and all liquid on a baking sheet and roast for about 20 minutes or until the tomatoes blister and start to burst.
• Prepare a vegetable; then the farro or rice according to package directions.
• Next, grill your chicken until the internal temperature reaches a minimum of 165 degrees F. This can take approximately 8-12 minutes depending on the thickness of the chicken breast.
• Place your farro (or rice) on a dinner plate, then the chicken; then top with a spoonful of the roasted vegetables.