Sheetpan Tomato and Artichoke Chicken
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into bite size pieces14 ounces quartered artichoke hearts, drained1 pint cherry tomatoes, cut in half
3 tablespoons olive oil2 teaspoons Italian seasoning2 teaspoons garlic powder1/2 teaspoon ground black pepper
Directions
In medium bowl add chicken, artichoke hearts, and tomatoes. Add olive oil, Italian seasonng, garlic powder, and pepper to chicken and vegetables and mix until everything is completely coated.
Place a piece of parchment paper on a sheetpan. Pour chicken mixture onto the sheetpan and spread the mixture to cover the sheetpan. Bake at 375 for 25 minutes. Serve over spaghetti or linguini.