chicken breasts with mediterranean artichoke and green bean salsa sunbasket​

Hi! It’s Marie. As a busy mom, I’m always looking for those special recipes that feel like a treat but are simple enough for a Tuesday night. When I saw Sunbasket’s “Chicken with Mediterranean Artichoke and Green Bean Salsa” meal, I knew I had to make my own version at home.

This recipe is a perfect blend of fresh, vibrant flavors and healthy ingredients, all in one pan. It takes the idea of a simple chicken dinner and elevates it with a bright, zesty “salsa” made from green beans, artichoke hearts, and other Mediterranean staples. It’s so delicious, your family will think you spent hours in the kitchen, but I promise, this one is a breeze.

The Recipe

This dish brings together lean protein and powerful, fiber-rich vegetables, making it a complete, balanced, and incredibly satisfying meal. The key is in the simple vinaigrette that ties all the fresh ingredients together.

Prep Time: 15 minutes Cook Time: 15-20 minutes Serves: 4

Ingredients

• 2 boneless, skinless chicken breasts
• 1 pound fresh green beans, trimmed
• 1 (14-ounce) jar marinated artichoke hearts, drained and chopped
• ½ cup cherry tomatoes, halved
• ¼ cup Kalamata olives, halved
• 2 tablespoons crumbled feta cheese (optional)
• Salt and black pepper to taste

For the Vinaigrette

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• ½ teaspoon Dijon mustard (optional)

Instructions

1. Cook the Green Beans: Bring a medium pot of generously salted water to a boil. Add the green beans and cook for 4-5 minutes, until they are crisp-tender. Drain the beans and immediately rinse them under cold water to stop the cooking process. Set them aside.
2. Prepare the Chicken: Pat the chicken breasts dry with a paper towel and season generously with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set it aside to rest.
3. Make the Salsa: While the chicken cooks, prepare the salsa. In a large bowl, combine the cooked green beans, chopped artichoke hearts, halved cherry tomatoes, and halved olives.
4. Make the Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, and Dijon mustard (if using) until well combined.
5. Assemble and Serve: Pour the vinaigrette over the green bean mixture and toss gently to coat. Slice the chicken breasts and serve them over the vegetable salsa. Finish with a sprinkle of crumbled feta cheese if desired.

Marie’s Pro-Tips for Success

• Prep Ahead: You can make the green bean and artichoke salsa a day in advance! Just store the vegetable mixture and the vinaigrette separately in the fridge. Combine them just before serving.
• Use Marinated Artichokes: The marinated artichoke hearts add a fantastic tangy flavor to the dish without any extra effort. Don’t use plain ones unless you want to add more seasonings.
• Crispy Chicken: For a perfect golden crust on your chicken, make sure your skillet is hot and don’t overcrowd the pan.

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