Sheet Pan Chicken, Artichoke, and Olive Bake

We’re nearing the end of January, and like many others, we’ve refocused on healthy eating habits this month. Although we spent the past few days on the west coast for a work meeting, that didn’t get in the way of eating within our game plan. It’s been busy at work for both of us, so easy recipes have been really important.

This sheet pan bake is a big hit for us because it took so little time to get together and it was ready to eat within an hour. As you look to plan your food for the week, we hope you’ll add it to the shopping list. We were able to pick up everything we needed from our local Costco, although you could easily do the same thing at the grocery store.

Ingredients
4 boneless, skinless chicken thighs
1 9.5-oz jar of kalamata olives, drained
1 5.5oz jar of pitted green olives, drained
1 33oz jar of marinated artichoke hearts, drained
1 head of garlic, peeled
2 Tbsp dried basil
1/2 tsp pink sea salt

Method

Preheat your oven to 425º F. Toss all the ingredients in a large bowl.

Spread them in an even layer on a baking tray.

Bake for 20 min, rotate the tray and stir the ingredients. Then, bake another 20 minutes.

Sheet Pan Chicken, Artichoke, and Olive Bake Recipe [paleo, primal, gluten-free, keto] (1)

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Sheet Pan Chicken, Artichoke, and Olive Bake

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients
4 boneless, skinless chicken thighs
1 9.5-oz jar of kalamata olives, drained
1 5.5oz jar of pitted green olives, drained
1 33oz jar of marinated artichoke hearts, drained
1 head of garlic, peeled
2 Tbsp dried basil
1/2 tsp pink sea salt

Method

  1. Preheat your oven to 425º F. Toss all the ingredients in a large bowl.
  2. Spread them in an even layer on a baking tray.
  3. Bake for 20 min, rotate the tray and stir the ingredients. Then, bake another 20 minutes.

1 Comment

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