Olive and Artichoke Stuffed Chicken Breasts

This week’s recipe is inspired by something Heather and I had when visiting my parents earlier this year. These chicken breasts were stuffed with a combination of kalamata and Spanish olives, marinated artichoke hearts, and garlic.

We decided to take on the task ourselves at home this weekend, and it did not disappoint. Normally, we’re more likely to prepare an entire chicken and stuff the cavity with aromatics, but this is a great option for batch cooking meals for the week or if you are strictly counting calories and macronutrients for health and performance goals. I’m dialing in my food at the moment to prepare for a couple of races in the fall, so we’ll see how it goes! More on that in a future post, but for now, enjoy the food!

Ingredients
1/2 C minced kalamata olives
1/2 C minced green olives
1 C minced marinated artichokes
4 garlic cloves, minced
4 skinless, boneless chicken breasts (approximately 2 lbs total)
1/2 tsp sea salt
1/2 tsp oregano
1/2 tsp thyme

Method

Preheat oven to 400º F.

Rinse and pat dry the chicken breasts and slice a pocket into the side of the breast.

Insert mixture of minced olives, artichokes, and garlic into each cavity and close off with either toothpicks or silicone bands.

Place breasts facing up on an baking sheet or griddle (this one is our favorite) and season with sea salt, dried oregano, and dried thyme.

Bake for 35 minutes, and then remove from the oven and allow to rest at least 10 minutes before serving.

Enjoy!

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