Oven Baked
Braised Chicken Breasts
Mint-Roasted Artichokes
Ingredients
- 6 bone-in, skin-on chicken breasts
- 1 tsp kosher salt
- 1 tsp pepper
- ¼ tsp ground allspice
- 2 Tbsp avocado oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup white wine
- 1 (14.5-oz) can organic chicken broth
- 1 bay leaf
Instructions
- Preheat oven to 350°F. Sprinkle chicken with salt, pepper, and allspice. Cook chicken, in 2 batches, in 1 Tbsp hot oil per batch in a large skillet over medium-high heat 2 minutes per side or until browned. Transfer to a large roasting pan.
- Add onion and garlic to skillet; cook 3 minutes. Add wine; cook 2 minutes or until reduced by half. Add onion mixture to pan with chicken; add broth and bay leaf.
- Cover and bake 45 to 50 minutes or until chicken is done. Remove bay leaf before serving.
Side Dish Ingredients
- 1 lb frozen artichoke hearts, thawed
- ¼ cup chopped fresh mint
- 2 Tbsp avocado oil
- 2 cloves garlic, minced
- ½ tsp kosher salt
- ½ tsp pepper
- ¼ cup chopped raw walnuts
Side Dish Instructions
- Preheat oven to 350°F. Combine artichokes, mint, oil, garlic, salt, and pepper on a rimmed baking sheet.
- Bake 35 minutes, stirring once. Sprinkle with nuts.
Paleo Meal Plan
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