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Roasted Chicken with Artichokes, Tomatoes & Capers

Three truths of food preparation: diagonal sandwiches taste better, a recipe is just a starting point, and roasting enhances every dish.

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  • Cooking time25 min
  • Prep time10 min
  • Servings4
recipe image Roasted Chicken with Artichokes, Tomatoes & Capers


  • 2 cups (500 mL) cherry tomatoes or grape tomatoes
  • 1 can (398 g.) artichoke heart quarters, drained
  • 4 cloves garlic, finely chopped
  • 1 Tbsp. (15 mL) jarred capers, drained
  • 4 boneless, skinless chicken breasts (about 500 g.)
  • 2 Tbsp. (30 mL) Becel® Olive Oil margarine
  • 1 1/2 Tbsp. (22 mL) balsamic vinegar
  • 2 Tbsp. (30 mL) chopped fresh oregano leaves or 10 mL dried
  • 1/4 tsp. (1 mL) salt
  • 1/4 tsp. (1 mL) coarsely ground black pepper

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 425° F (220° C). Spread tomatoes, artichokes, garlic and capers in single layer on large rimmed baking sheet. Top with chicken. Dot chicken and vegetables with Becel® Olive Oil margarine. Drizzle with balsamic vinegar, then sprinkle with oregano, salt and pepper.
  2. Roast 25 minutes or until chicken is thoroughly cooked.
  3. Serve, if desired, with hot cooked couscous or rice.

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