4 Boneless, Skinless Chicken Breasts
2 c. Water
¼ c. Sugar
¼ c. Kosher Salt
2 c. Grape Tomatoes
1-12(ounce) Jar Marinated Artichoke Hearts, quartered
¼ c. Balsamic Vinegar
2 tbsp. Capers
1 tbsp. Fresh Basil, chopped
Farro or Brown Rice
In a small bowl, combine the water, sugar and salt and mix until it dissolves. Add your chicken to a resealable plastic bag; then add the liquid. Refrigerate for at least 2 hours.
Combine the tomatoes, full jar of artichoke hearts and liquid, vinegar, capers and basil in a small bowl. Cover and allow to marinate for 2 hours (just like the chicken).
Preheat your oven to 425 degrees F and heat your grill or grill pan.
Place the vegetables and all liquid on a baking sheet and roast for about 20 minutes or until the tomatoes blister and start to burst.
Prepare a vegetable; then the farro or rice according to package directions.
Next, grill your chicken until the internal temperature reaches a minimum of 165 degrees F. This can take approximately 8-12 minutes depending on the thickness of the chicken breast.
Place your farro (or rice) on a dinner plate, then the chicken, then top with a spoonful of the roasted vegetables.