Paleo Chicken Puttanesca

Paleo Chicken


1 t ea fresh basil, parsley and thyme
½ t salt
½ t lemon zest
¼ t black pepper
½ t fennel seed
2 T extra olive oil
1½ T lemon juice
1 lb chicken breasts, pounded lightly to an even thickness
¼ c artichoke hearts
¼ c sun-dried tomatoes (or fresh, if preferred)
¼ c pitted Kalamata olives, halved
1 T capers, drained


Mix herbs and spices together; set aside. Heat oven to 350º. Rub oil and lemon juice over chicken and season with herb mixture. Bake, covered, for 20 min. Uncover, top with artichokes, tomatoes, olive and capers and return to over for 10 min, until internal temp reaches 165º.