INGREDIENTS
14
marinated artichoke hearts
2
garlic cloves
4 sprigs
oregano leaves
1 1/2 lb
skinless boneless chicken thighs
2 tbsp
olive oil
1 small
red onion
1 pint
cherry tomatoes
1 serving
artichoke hearts
14 oz
mat beans
1/4 cup
kalamata olives
8 oz
bocconcini
1 serving
salt
1 serving
ground pepper
1/4 cup
parsley
2 tbsp
basil leaves