Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts, pounded thin (about 1/2 inch)
- 2-3 tablespoons lemon pepper seasoning (adjust to your preference)
41 tablespoon olive oil
For the artichoke salsa:
- 1 (14-ounce) can artichoke hearts, drained and roughly chopped
- 1/4 cup chopped red onion
- 2 tablespoons capers, drained
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
For serving (optional):
- Roasted asparagus or green beans
- Cooked rice or quinoa
- Feta cheese
Instructions:
- Make the artichoke salsa: Combine all the salsa ingredients in a medium bowl. Toss to combine and adjust seasonings to taste. Set aside.
- Preheat oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Prepare the chicken: Season both sides of the pounded chicken breasts generously with lemon pepper seasoning.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until cooked through and golden brown.
- Roast the vegetables (optional): While the chicken is cooking, toss your chosen side vegetables (like asparagus) with a bit of olive oil, salt, and pepper. Roast in the oven alongside the chicken until tender, about 10-15 minutes depending on the vegetable.
- Assemble and serve: Place a cooked chicken breast on each plate. Spoon a generous amount of artichoke salsa over the chicken. Serve with your chosen sides like roasted vegetables, rice, or quinoa. Sprinkle with feta cheese if desired.
Tips:
- Don’t overcook the chicken: Chicken breast can easily become dry. Make sure the internal temperature reaches 165°F (74°C) for safety.
- Pound it out: Pounding the chicken creates even thickness for faster and more consistent cooking.
- Mix up the herbs: Feel free to experiment with different fresh herbs in the salsa, such as basil or dill.
- Make it ahead: You can make the artichoke salsa up to a day ahead of time and store it in the refrigerator.
Enjoy this fresh and flavorful meal!
