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Roasted Chicken with Artichokes, Tomatoes & Capers

  • Cooking time25 min
  • Prep time10 min
  • Recipe serves 4


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

Nutrition facts

Total Fat12.00 g
Saturated Fat2.000 g
Trans Fat0.000 g
Polyunsaturated Fat3.100 g
Monounsaturated Fat6.000 g
Cholesterol85 mg
Sodium440 mg
Total Carbs12.00 g
Dietary Fiber3.0 g
Sugars3.00 g
Protein37.00 g
Calcium6 %
Iron10.00 %
Omega-30.70 g
Omega-61.90 g
Vitamin C35.0 %
Vitamin A25.0 %


  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.