Baby artichokes are really fully grown, just smaller when ready to be harvested. They are a great source of vitamin C, folate, fiber, and minerals—in addition to being beautiful and a seasonal treat. Try to find dandelion greens, too, as they have a fleeting season.


  1. Whisk dressing ingredients together until well blended. Set aside.

  2. Heat oven to 425°F. Line a rimmed baking sheet with foil. Bring a large pot of water to a boil. Add artichokes and potatoes; reduce heat and simmer 10 minutes. Drain well.

  3. Arrange vegetables on baking sheet; drizzle with 1 tablespoon olive oil and season with salt and pepper. Place in oven; roast 10 minutes, stirring occasionally.

  4. Nestle chicken breasts in among vegetables; drizzle with 1 tablespoon of the dressing. Roast 10 to 15 minutes or until chicken is no longer pink in center and vegetables are golden brown, stirring occasionally. Cook to internal temp of 165°F.

  5. Cut chicken into bite-size pieces. Arrange greens on plates; top with artichokes, potatoes, and chicken. Drizzle with remaining dressing and garnish with olives.


Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.