Baked Greek Chicken and Artichokes

6 Chicken Breasts (boneless skinless)

1/2 tsp salt

1/2 tsp pepper

1/4 cup Olive Oil (divided)

1 Pint Grape Tomatoes

8 Cloves garlic, smashed

1 Large red onion, cut into wedges

18 oz artichoke hearts

1 lemon,  cut into wedges

1/2 cup fresh torn basil

1 cup Quinoa

Tub of hummus

Pita Bread

Preheat oven to 400 degrees.  Sprinkle chicken with salt and pepper.  Heat half of oil in a large nonstick skillet over medium-high heat; add chicken in batches, cook 2-3 minutes per side until browned.  Place chicken in roasting pan coated with cooking spray.  Surround chicken with tomatoes, olives, garlic, onion, artichoke hearts, and lemon wedges.  Bake 20-25 minutes or until chicken reads 165.  Sprinkle with basil.

Cook Quinoa according to package directions

Serve pita bread, topped with hummus, with quinoa, and vegetables.