Tomato Basil Artichoke Topped Chicken
Tomato Basil Artichoke Topped Chicken
Ready for a new bariatric friendly recipe with top notch flavor?! I was LOVING this dinner the other night. Such an awesome marriage of flavors – the Italian seasoning on the chicken was surprisingly tasty and then topped with the fresh flavors of tomato and basil. By the way, have you noticed what little taste artichoke has on it’s own!? But add it to the right combination (not…not just spinach and cream dip!) and it’s a whole new food!
Post-ops: SMALL bites on this one. Chicken breast is dense and filling which is awesome for portion control and weight-loss! But keep yourself comfortable by cutting your bites up before you start eating. Mix a little flavor with each bite using the topping but still maintaining your best bite size.
Pre-ops: Focus on slow eating both for practice after surgery AND for better portion control before surgery. Eating too fast = eating too much. Slow your roll and practice your post-op habits!!!
Tomato Basil Artichoke Topped Chicken
Ingredients
- 1 lb boneless, skinless chicken breast
- 2 tbsp Italian seasoning
- 1 cup artichoke hearts diced
- 2 tbsp fresh basil chopped
- 1 tomato diced
- 1 clove garlic pressed or minced
- 2 tbsp Grated Parmesan
Instructions
- Heat oven to 375F. Season chicken with Italian seasoning on all sides. Bake for 15 minutes.
- Meanwhile, combine artichoke hearts, chopped basil, chopped tomato, minced garlic and parmesan cheese.
- Remove chicken from oven and top with artichoke topping. Bake 15 minutes more. (Chicken should read an internal temperature of 165F)
