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Chicken with Artichoke-Sun-Dried Tomato Pesto

Sunday, 18 October 2015 00:00  by Yolanda F.


Pesto is everywhere. But the most rewarding versions of pesto are those accompanied by something special. In this case, artichokes and sun-dried tomatoes make for a pesto dream-come-true, if you ask me. Food can, and should be, nurturing as well as nourishing, and I have always found this combination to be both.

The soft texture and woodsy flavor of the artichoke has benefits beyond the unique aesthetic value of this delectable thistle. Considered a superfood, it has the power to detox your liver and lower your cholesterol. The ORAC method (Oxygen Radical Absorbance Capacity) gives it a rating of 9,400, which places it in one of the top-10 fruits and vegetables considered most beneficial.


  • 1/3 cup water-packed canned artichoke hearts, chopped
  • 5 garlic cloves
  • ¼ cup reconstituted sun-dried tomatoes, chopped
  • ¼ cup chopped red onions
  • 1/3 cup freshly grated Parmesan
  • 1 teaspoon minced fresh oregano
  • 1 tablespoon fresh lime juice
  • Four 4-ounce boneless, skinless chicken breast halves
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoon extra virgin olive oil


  1. Preheat the oven to 400 degrees F
  2. Spread the artichoke hearts and garlic evenly over a baking sheet and lightly spray with canola oil spray.
  3. Roast for 15 to 25 minutes, or until golden brown.
  4. Place the roasted artichokes and garlic in a food processor.
  5. Add the sun-dried tomatoes, onions, Parmesan, oregano, and lime juice and pulse until well-combined.
  6. Add water, 1 tablespoon at a time, until the pesto is smooth and reaches a spreadable consistency.
  7. Season the chicken with the salt and pepper.
  8. Heat the olive oil in a large sauté pan over medium heat.
  9. Sauté the chicken for 3 to 5 minutes on each side, or until the internal temperature reaches 165 degrees F.
  10. Serve each chicken breast with ¼ cup pesto.

Source: Canyon Ranch: Nourish

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