2 Large Chicken Breasts
1 Can Artichoke Hearts Halfed
1 Yellow Pepper cut into 2 inch pieces
1 Red Pepper cut into 2 inch piececs
2 Cups Cherry Tomatoes
2 Gloves Garlic chopped and minced
1 Lemon cut into 8 pieces
1 Red Onion cut into 2 inch pieces
1 tsp. Thyme
1/2 tsp smoked paprika
1 1/2 tbsp. Olive Press 25 Star Dark Balsamic Vinegar
2/3 cup Olive Press Kalamata Olives
1/4 cup Olive Press Umbrian Extra Virgin Olive Oil
Preheat your oven to 400 degrees.
In a large roasting tray add the chopped peppers, red onion slices, artichoke hearts, lemon wedges, olives and tomatoes.
In a bowl whisk together the garlic, olive oil, vinegar, paprike and tyme. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Cut your 2 chicken breast into 4 and lay on top of the veggies and brush the sauce onto the chicken. Bake for 25 minutes.
Add your feta and basil. Pour the remaining sauce of the traybake and bake for 10 more minutes and serve.