This chicken recipe was inspired by one of the healthier options on the Cheesecake Factory menu. The Italian flavors make this dish every bit as tasty as any other chicken recipe. This recipe is simple to make and easy to prepare, making it a good choice for a week night meal. If you are looking for a tasty Italian chicken recipe, you won’t want to pass this one up. This light copycat recipe is the perfect dish if you want a restaurant dish without all the calories.
Prep time 2 hours
Cook time 20 mins
Total time 2 hours 20 mins
- 4 Boneless, Skinless Chicken Breasts
- 2 c. Water
- ¼ c. Sugar
- ¼ c. Kosher Salt
- 2 c. Grape Tomatoes
- 1-12(ounce) Jar Marinated Artichoke Hearts, quartered
- ¼ c. Balsamic Vinegar
- 2 tbsp. Capers
- 1 tbsp. Fresh Basil, chopped
- Farro or Brown Rice
- fresh asparagus (I use baby)
- pesto sauce for serving (optional) Here my Recipe
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 asparagus 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 and little pesto over chicken; then top with a spoonful of the roasted vegetables.