Artichoke, roasted red pepper, olives & eggplant

There are so many things to love about marinated artichokes, roasted red peppers and olives. The flavors that make you think of mediterranean, greek and italian cuisine, all combined into a delicious and decadent dish. On top of that, since I’m a recent olive fan, I’ve been trying to find new ways to incorporate them into our meals. Yummm! Here’s a recipe that requires a bit of chopping and prep work but I can promise you that it’s totally worth your time.

The base for this mix is pesto sauce. I love the tangy and savory feel that all of these flavors bring to the table and when topped on a lean piece of protein, it’s the perfect combination while also giving you that elegant restaurant feel.

I decided to add eggplant to the mix since it was sitting in our fridge and it was calling my name. Eggplant is such a versatile vegetable because it really soaks up the sauce and spices you add to it, it’s like a sponge, so therefore, it only seemed right I listen to its call!


Garlic & Lemon Roasted Chicken Breast {Topped with marinated artichoke, roasted red pepper, olive and eggplant pesto sauce}

(How’s that for a mouthful?!)


1 lb. boneless, skinless chicken breast, halved lengthwise

3 tbsp. store bought pesto (or you can make your own)

1 tbsp. olive oil

1 cup of chopped marinated artichoke hearts

1/2 cup of chopped roasted red peppers

1/4 cup of chopped kalamata olives

1/2 of an eggplant, diced, and lightly salted (dice, place in a bowl, add a dash of salt, and let sit for 10 minutes–this will bring out the moisture so the eggplant will be tender rather than chewy!)

2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

The juice of 1/2 a lemon

Optional: Fresh parmesan shavings or feta cheese


1. Preheat the oven to 400 degrees. Place the halved chicken slices on a greased pan and sprinkle both sides with pepper, salt and garlic powder. Then top each piece with lemon juice. Cook the chicken for 25 minutes or until cooked through. Remove from the oven and cover with tin foil.

2. While the chicken is baking, prepare your topping. In a saute pan, add the olive oil. Heat through then add the chopped and salted egg plant. Saute until the eggplant starts to soften, about 3 minutes.

3. Add the marinated artichokes and roasted red pepper pieces until they start to heat through.

4. Add the 3 tbsp. of pesto and cook on medium to low heat for 5 minutes, stirring throughout.

5. Then, it’s time to finally add the olives! Toss to combine and it is ready to serve.

6. Plate two pieces of garlic and lemon roasted chicken on a plate, and add the artichoke, roasted red pepper, olive and eggplant pesto mixture. Serve with a slice of lemon and if you like cheese, top it off with some parmesan or feta before digging in!

I made a side of quinoa and a kale salad to tie the whole dish together. Delicious and nutritious!

artichoke, red pepper, olive and eggplant chicken kale and olive salad

Happy Hump Day, y’all!

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