Ingredients
- 1 c. frozen artichoke hearts
- 1 skinless, boneless chicken breast
- 1 t. oregano
- 1 T. olive oil
- 1 lg. garlic clove, minced
- 1/8 t. red pepper flakes
- 1/4 c. red onion, diced
- 1 (15 oz) can no-salt-added diced tomatoes
- 1 lg. sweet potato, peeled and spiralized
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Instructions
- Preheat the oven to 375ºF. Lay artichoke hearts on a parchment or foil-lined baking tray and bake for 30 minutes.
- Place the chicken on a baking tray. Season with oregano. Add the chicken to the oven with the artichokes and bake 20 minutes, or until the chicken reaches an internal temperature of 165ºF.
- While chicken and artichokes are baking, heat oil in a large skillet over medium-low. Add garlic, red pepper flakes and onion. Cook until onion is soft, then add tomatoes.
- Gently toss in sweet potato noodles and cover. Cook until noodles are just soft, 2-3 minutes.
- Slice cooked chicken and toss chicken and artichokes into the noodle mix. Serve hot.