Weekday dinners are sometimes hard to think of I find. You often don’t feel like really cooking in the evening after a long day at work. At least that’s how I feel. So I have secretly gotten fond of preparing dinners that actually do all the work for you. You just need to combine all the ingredients and then everything goes into the oven. Plus its also good to prepare for a bunch of people or just for two. And this dish being green white and red, just makes it look beautiful!

See how to prepare here:

Ingredients for 2
2 boneless chicken breasts
300g cherry tomatoes
1 can of artichoke hearts (not in oil)
1-2 tablespoons olive oil
1-2 garlic cloves (pressed, not crushed)
1 tablespoon flour
1-2 packs of mozzarella cheese
Salt & pepper
Fresh basil leaves

Pre-heat the oven to 200°C (circulating air).

Place the chicken breasts into a casserole form. Drain the can of artichoke hearts and add on top and between the chicken. Wash the cherry tomatoes, pat them dry and also add to the chicken. Sprinkle the flour on top, as the chicken will lose quite some water that will be soaked up this way. Season with salt and pepper, add the pressed garlic cloves and drizzle everything with 1-2 tablespoons of olive oil.


Place the casserole into the oven and cook for approx. 25 minutes. Just before its ready, remove from the oven and place the sliced mozzarella on top and put back in the oven (maybe on grill function) and cook until the cheese is golden brown. Remove from the oven and place a few basil leaves on top before serving (jup, I forgot them!).