Lemon Tomato Roasted Chicken Breasts

Ingredients
2-3 Chicken breasts - washed and dried
1 large lemon - sliced thinly
1 medium sweet onion - sliced thinly cross-wise
1 15oz can of diced, fire-roasted tomatoes
1 small jar (6-8 hearts) of marinated artichoke hearts
1/2 tsp of salt
1/2 tsp black pepper
1/4 tsp dry oregano (1 tsp if fresh)
1/4 tsp dry thyme (1tsp if fresh)
1/4 tsp dry rosemary or (2 sprigs of fresh)
1 Tbs Olive oil
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Cooking
Preheat oven to 350 degrees

Mix Olive oil, Oregano, and Thyme into tomatoes

Build in layers in medium round casserole dish or dutch oven
from the bottom to the top:

• Sliced lemons
• Sliced onions
• Rosemary
• Chicken breasts
• Salt
• Pepper
• Tomato mixture
• Artichoke hearts

Cover and heat for 45-55 minutes. Check chicken to make sure it is at least 165 degrees.

*Serve with Cheesy Sundried Tomato Couscous, or Garlic Red Quinoa