4 skinless boneless chicken breasts

1 Tbsp olive oil

½ organic lemon, juice & zest

1 bunch basil, finely sliced

2 small bell peppers (of different colours is nice)

½ small red onion, peeled sliced into thick rings

1/3 cup sun-dried tomato strips

1 x 14oz can of marinated artichokes (save marinate)

1 small handful pitted Kalamata olives

4 good handfuls baby arugula 

1/3 cup crumbled feta

Salt & Pepper


Roasted Garlic Basil Vinaigrette

3 Garlic Bulbs

1 cup extra virgin olive oil

1 ½ tsp Dijon mustard

2- 3 large handfuls basil

3 Tbsp White Wine Vinegar

1 Tbsp Lemon Juice

1 Tsp organic honey

Salt & Pepper

1. Slice off ¼ of the end of the garlic bulb (opposite to the root end) to expose the garlic. Drizzle with 1Tbsp olive oil and wrap tightly in foil. Roast for 30-45 minutes at 400F, until garlic is a pale golden colour and soft in texture. Let cool. While baking…

2. Toss chicken, olive oil, lemon zest and 1 Tbsp juice together in a bowl and let sit at room temp ½ hour.  While marinating…

3. Toss peppers and red onion in artichoke oil and sprinkle with a bit of salt & pepper. Grill on a barbecue 10-15 minutes until onions are soft and peppers are charred on all sized. Place peppers in a bowl and cover with plastic wrap. While cooling…

4. Grill chicken over medium heat until cooked through. Approx. 6-10 min per side. Finish with remaining lemon juice drizzled over top.  Remove peppers from bowl with plastic wrap. Slice in half lengthwise. Remove seeds, flip over to remove skin and discard. Slice.  While grilling…

5. Make Vinaigrette by squeezing garlic pulp into blender or food processor. Add Dijon, basil (torn), lemon, white wine vinegar and honey.  Blend slowly adding a thin stream of olive oil until the entire cup has been added. Vinaigrette should be bright green and thick.  

Toss together baby arugula, artichokes, peppers, sun-dried tomatoes, grilled onions and Kalamata olives. Separate onto 4 plates. Slice chicken breasts and lay over top. Drizzle each plate with some vinaigrette and top with crumbled feta. – Yum!!!

Serves 4

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