Artichoke, Fennel, and Tomato Salad

This is a recipe I got from a Jillian Michael's cookbook and at first I must say, it wasn't my favorite, but it has become one of my favorite salads!!

I make a lot of this and eat on it all week!!

Ingredients (Serves 10)

Artichoke, Fennel and Tomato Salad

• 2 jars (6 1/2 oz each) marinated artichoke hearts, drained (reserve marinade)
• 2 TBSP balsamic vinegar 
• 1 TBSP Dijon mustard
• 1 tsp minced garlic
• 1/2 heads fennel (about 3 inches wide)
• 6 cups cherry tomatoes (yellow, red, orange), rinsed and drained
• 1/2 cup pitted Kalamata olives
• 1 cup lightly packed, rinsed fresh basil leaves
• 1/2 cup slivered red onion
• freshly ground black pepper, to taste

1. Whisk 1/4 cup artichoke marinade (discard remainder), vinegar, mustard and garlic.
2. Rinse and drain fennel.  Cut off and save a few feathery green leaves for garnish.  Trim off and discard remaining stalks, root end and any bruised areas.  Cut bulb in half lengthwise across widest dimension, then cut each half crosswise into paper thin slivers.
3. Add fennel, tomatoes, olives, basil, onion and artichoke hearts to dressing in bowl.  Mix gently to coat. Add pepper to taste!

Add a grilled chicken breast to make a complete meal.  Or serve as a side dish!

Italian Chicken

I totally fell in love with this recipe when I first found it.  I have adjusted it quite a bit over the times I've cooked it, but it's SOO yummy!  It's a healthy comfort food I've found!

Ingredients

Tomatoes, artichoke hearts, zucchini

4-6 Chicken breasts
5-6 roma tomatoes
1 can artichoke hearts drained
1-2 zucchini squash (optional)
1-2 cloves garlic
1 Tbsp olive oil
1 Tbsp flour
1-2 cups mozzarella cheese
1 cup fresh basil
salt
pepper
Italian seasoning (optional)

Directions:
Cut the tomatoes and zucchini into cubes.  Add minced garlic and artichoke hearts to the tomatoes and zucchini.  Add salt and pepper along with 1 Tbsp of flour (the tomatoes get pretty juicy, this helps it not be so juicy).  Mix this all together.

Italian Chicken

In a 9x13 inch glass dish cut chicken into large pieces and place them into the dish.  Salt and pepper the chicken.  Add the tomato topping on top of the chicken.

Bake at 350 degrees for about 40 minutes (until it is almost done).

Remove from oven and turn on the broiler.

Add the mozzarella and basil and broil it until the cheese is melted and bubbly.

Serve over brown rice or whole wheat pasta!

Italian Chicken