Basil Pesto Chicken w/ Spinach, Tomatoes + Artichokes

I love this recipe. It is so simple and so flavorful! It’s one of those recipes I just threw together one night because I was too exhausted for a high maintenance dinner and it’s been a staple in our household ever since! Oh, did I mention it’s ONE PAN!?



  • Freshly Cracked Black Pepper

  • Pink Himalayan Sea Salt

  • Teaspoon of Extra Virgin Olive Oil

  • 1 Small Roma Tomato

  • 1/2 a Cup of Fresh Spinach

  • 2 Teaspoons of Basil Pesto

  • 1 Can of Quartered Artichoke Hearts

  • 2 tablespoons of low-fat shredded mozzarella cheese

  • 8 Asparagus Stalks

  • 1 Boneless Skinless Chicken Breast


  • Preheat oven to 400 degrees Fahrenheit

  • Butterfly chicken breast so you have two cutlets

  • Pound chicken breasts cutlets to about 1/2 inch thick

  • Coat a pan/oven save dish with extra virgin olive oil

  • Lightly coat chicken breast cutlets with olive oil

  • Lightly salt and pepper the chicken breast cutlets and place in basking dish

  • Brush on one teaspoon of basil pesto sauce per chicken breast

  • Then layer the spinach, three artichokes per chicken breast, chopped tomatoes, and mozzarella cheese on top of the chicken breasts

  • Place the remaining artichokes in dish and lightly pepper

  • Prepare asparagus by cutting off the ends, lightly coat with olive oil, salt and pepper and place in dish

  • Bake in the oven for 25 minutes

  • That’s it!