Ya’ll know I’m a fan of easy, simple dinners. We got back from Roatan late Saturday night and I have never been happier to sleep in my own bed. It was amazing and I was exhausted.
By Sunday I was feeling better from a week’s worth of cooking that wasn’t my own, but after going to check out a wedding venue and grocery shopping, I was not feeling my usual Sunday meal prep. I recently had a salad with artichokes and grape tomatoes, so I was dying to turn that into some sort of dinner.
This dinner was only 5 ingredients and took about 2 minutes to assemble and throw in the oven. Plus, you can cook the entire thing in a cast iron pan; I love not having to clean up multiple pots and pans! It was awesome, and now I have leftovers. I’m telling’ ya people, make enough for leftovers!
- 1 lb chicken thighs
- 1 8 oz jar arthicoke hearts
- 1 cup cherry tomatoes
- 2 tbsp butter
- 2 cloves garlic
- Preheat oven to 375.
- Add all ingredients except garlic to the pan.
- Cook for 30 minutes, or until chicken is cooked through.
- Add garlic at the end so it doesn’t burn.