Here’s another awesome recipe that focuses on veggies and meat. This can even be enjoyed ON more vegetables – like sauteed spinach, or a bed of lettuce.

Variety is king! Artichokes are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron.

*This recipe is modified from “Artichoke and Chicken Bake” by yooper on http://www.food.com.

• 2 (14 oz) cans water packed artichoke hearts, well drained and chopped.
• 1 yellow onion, chopped small
• 3/4 cup mayonnaise
• 4 boneless skinless chicken breast halves – cut into small pieces
• 1/2 cup nutritional yeast
• 1 Tbl dill
• 1.5 tsp marjoram
• a chunk of fresh garlic (several cloves)
• salt/pepper

Instructions

• Preheat oven to 375 degrees.
• Mix everything thoroughly together. I try to avoid extra dishes, so I try to do this right in the (10″x15″ ish) pyrex dish I’m going to be baking it in … though admittedly it takes more precision than mixing in a bowl 😉
• Spread out mixture and bake, uncovered, 30-35 minutes until chicken juices run clear

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