Chicken with Artichokes, Sun Dried Tomatoes and Feta

🧂 Ingredients

• 4 6-ounce boneless skinless chicken breasts
• 3 tablespoons balsamic vinegar (or apple cider vinegar)
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup marinated artichoke hearts (from a jar packed in oil), drained of oil and roughly chopped
• 1/3 cup sun dried tomatoes (from a jar packed in oil), drained of oil and roughly chopped
• 2 ounces feta cheese (1/2 cup)

Instructions

• 1 In a small bowl, whisk the cider vinegar, garlic, basil, oregano, oil, salt, and
  pepper. Pour the mixture into a gallon-size resealable plastic bag and add the
  chicken. Press as much air from the bag as possible and seal. Turn the bag a few
  times to coat all of the chicken in marinade and refrigerate for at least 30
  minutes and up to 1 day, turning the bag occasionally to ensure the chicken
  marinates evenly.
• 2 Preheat your gas grill with all burners on high and close the lid. When the
  grill is hot (after about 15 minutes), turn the 2 burners closest to the front
  to low, keeping the back burner on high. Remove the chicken from the bag and
  arrange on the grates over the low heat burners. Cover and cook until the
  underside of the chicken is just beginning to develop light grill marks, 6 to 9
  minutes. Flip the chicken, cover, and continue to cook until the chicken is firm
  to touch, 6 to 9 minutes longer. To get a nice char on the chicken, now move the
  chicken to the part of the grill over high flames and cook uncovered until each
  side has solid grill marks, 5 to 6 minutes, flipping halfway. The chicken should
  be completely firm to the touch and register 160 degrees F on an instant-read
  thermometer.
• 3 Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes
  before topping with artichokes, sun dried tomatoes, and crumbled feta.

Nutrition Info