Servings: 2

Weight Watcher Smart Points: 5

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 can quartered artichoke hearts
  • 1 boneless chicken breast
  • 1 15oz can diced tomatoes
  • 1 large garlic clove, minced
  • 1 tbsp olive oil + more to drizzle
  • 1 tsp dried oregano flakes
  • freshly chopped parsley, to garnish
  • ¼ cup diced red onion
  • 1 pinch red pepper flakes (about ¼ tsp)
  • salt and pepper, to taste
  • 1 large (375g+) sweet potato, peeled and spiralized


  1. Preheat the oven to 375 degrees
  2. On a baking tray, lay out the artichoke hearts and drizzle with olive oil
  3. Season with salt and pepper
  4. Bake for 30 minutes.After 10 minutes of roasting the artichokes, place the chicken on a baking tray
  5. Drizzle lightly with olive oil and massage into chicken skin
  6. Season with oregano, salt and pepper.Bake the chicken and artichokes for the remaining 20 minutes
  7. After 15 minutes, cut open the chicken breast
  8. If the inside meat is no longer pink and juices run clear, the chicken is done
  9. If not, cook another 5 minutes
  10. Pull the chicken into strips and set aside, along with the artichokes.After you put the chicken into the oven, place a large skillet over medium-low heat
  11. Add in the tbsp of olive oil
  12. Once the oil heats, add in the garlic and red pepper flakes
  13. Let cook for 30 seconds and then add in the red onion
  14. Cook the onion for 2 minutes and then add in the tomatoes, oregano and season with salt and pepper.Stir to combine and then add in the sweet potato noodles
  15. Toss everything to combine and place a lid on the skillet
  16. Cook for 3 minutes, uncover and toss the noodles and then cook for an additional 3-5 minutes or until the sweet potato noodles have reached your desired doneness.Once the noodles are done, uncover and add in the done artichokes and chicken
  17. Toss to combine and plate onto two bowls
  18. Garnish with parsley and enjoy!

Leave a Comment