Tag Archives: artichokes

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Roasted Greek Style Chicken and Vegetables

This is the easiest most delicious recipe of all time. Another one of Weight Watchers greatest hits! Does not matter whether you are following their plan or not, this is so versatile and tasty, everyone will love it! Chicken breasts, artichoke hearts, tomatoes and zucchini seasoned with fresh lemon, oregano, garlic and olive oil and then roasted…what could be bad? You can take it one step further and add things you like such as black olives and feta cheese..I dare you…

I actually altered the seaoning a little to suit my taste and have shared this version directly with you, so dont be afraid to be creative..and please let me know what you think!



cooking spray, 2spray(s)
tsp, extra virgin, divided
5 medium clove(s), chopped
2 tsp dried oregano
1 1/2 Tbsp fresh lemon juice
2tsp lemon zest,  divided
 12tsp  salt, or to taste
12tsp freshly ground black pepper, or to taste
large zucchini, raw, sliced 1/4-inch thick
cup(s) grape tomatoes, halved
14oz can artichoke hearts quartered without oil, drained well
1 lb uncooked boneless skinless chicken breasts


Preheat oven to 450ºF. Coat a large nonstick baking pan with cooking spray.

In a large bowl, combine 4 tsp oil, garlic, oregano, lemon juice, 1 tsp zest, salt, and pepper; add vegetables and toss to coat. Lift vegetables out of bowl with a slotted spoon, leaving some oil mixture in bowl. Place vegetables in an even layer on one side of prepared pan, leaving room for chicken. Add chicken to bowl and turn to coat; place on empty side of pan.

Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, 15-20 minutes. Drizzle vegetables with remaining 1 tsp each oil and zest; toss to coat. Drizzle chicken with any pan juices.

Serving size: 3 oz chicken and 1 c vegetables


Turkey cutlets can be used instead of chicken breasts – just add them to the pan about 5 minutes into the cooking time because they cook more quickly than the vegetable mixture.

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Grilled Artichokes With Aioli

I love eating something spectacular in a restaurant and then trying to make it at home. I had these grilled artichokes at Hillstone’s , which is a chain that is connected to Houston’s, and I have not stopped eating them since. They are great as a starter or even as a meal in the summer with a glass of wine. When I host a BBQ, I often prefer to serve a vegetable as an appetizer or hors d’oeuvre instead of bread, chips or crackers since it is less filling and I  like when people are able to eat dinner. I tend to serve single items in courses, keeps it interesting and guests typically enjoy!



1 Whole Artichoke per person as a meal,  1/2 Artichoke per person as a starter

Olive Oil

1 whole lemon

Course Sea Salt

Black Pepper

2 garlic cloves per artichoke, chopped


For The Aioli:

2 cups Hellman’s mayonnaise

3 tablespoons green sweet relish

2 garlic cloves minced

2 teaspoons capers

1 tablespoon anchovy paste

1 teaspoon dijon mustard

1 tablespoon lemon juice

1/2 teaspoon Worcestershire

salt and pepper to taste