Dinner Experiments

I bought a large pack of boneless chicken thighs and when it came ready to marinate it and grill it, my husband casually asked that I not make it the same way I had a few days earlier. I quickly jumped on pinterest and tried to find something quick, easy and healthy. Turns out that's not that easy. So, I decided to kind of make my own. Kyle and I love garlic, so we went heavy on it. If you want to add some of your own favorites and minimize others, go for it. This is my first time trying this recipe but it seems easily customizable to whatever you prefer.

What you need:

  • Boneless, skinless chicken thighs or breasts
  • 1 regular sized can of quartered artichoke hearts (I used two small 170ml jars)
  • ½ yellow onion
  • 6 cloves fresh garlic
  • 1 tbsp olive oil (we use a garlic-infused olive oil)
  • ½ lemon
  • salt/pepper
  • Bacon crumbles

 

What you do:

  • Preheat the oven to 350F (176C)
  • Grease/spray baking pan
  • Put half of the chopped onion, 3 cloves of garlic, half of the artichokes, and a couple thin slices of lemon on the bottom of the pan
  • Lay chicken over (we did half thighs, half breasts)
  • Put the other half of the fun stuff over the chicken
  • Drizzle olive oil over it all
  • Sprinkle bacon crumbles on top
  • Bake for 40min uncovered

 

It turned out great and will make excellent leftovers. Best of all is that it isn't heavy and won't have you feeling like you're about to explode after eating it.

 Note: these pictures are before it went to the oven. Everything is so colorful before it gets cooked!

Note: these pictures are before it went to the oven. Everything is so colorful before it gets cooked!

  Note: these pictures are before it went to the oven. Everything is so colorful before it gets cooked!

Note: these pictures are before it went to the oven. Everything is so colorful before it gets cooked!