Artichoke Salsa and Lemon Chicken

You’ll love this bright and refreshing dish of lemon chicken and roasted asparagus covered in a flavorful, veggie-packed salsa. Great served over lettuce or grains

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How was your 4th of July weekend?

I hope it was fabulous and you were able to take a three day vacation to celebrate our nation’s independence day.

It’s no secret that I like holidays, so I obviously celebrated the 4th with a crown, flag bathing suit, and red lips.

I also posted a bunch of patriotic recipes last week — like Patriotic Protein Pancakes, Independence Day Sangria, Patriotic Chicken Fingers, Red White and Blue Salad, and Fruit Flag.

Now that I’m back, I have one of my favorite salads to share!

This Artichoke Salsa and Lemon Chicken is a meal I seriously look forward to eating because it’s really delicious and packed with veggies and lean protein.

It’s one of the first meals I made from another blog about 5 years ago, and I’ve made it a few times since then.

Every time I make it, I wonder why I don’t make it more often and more importantly, why have I not posted about it yet.

Well, today is your lucky day because I have the recipe for you.

[clickToTweet tweet=”You’ll love this bright and refreshing dish with chicken and roasted asparagus covered in a flavorful, veggie-packed salsa. Great served over lettuce or grains” quote=”You’ll love this bright and refreshing dish with chicken and roasted asparagus covered in a flavorful, veggie-packed salsa. Great served over lettuce or grains”]

It’s pretty simple and requires just a little hands-on time.

There are a few components to the meal, but it flows pretty smoothly if you follow this order: preheat the oven, make the artichoke salsa, cook the chicken, roast asparagus, plate spinach and top with sliced tomatoes, roasted asparagus, chicken, artichoke salsa, and sprinkle with cheese.

And if you line the baking sheet with foil then you can make your clean up easier and only have to wash the skillet you cook the chicken in.

I know it can be frustrating when you read a recipe and see a bunch of steps and dishes that you have to dirty.

Usually, that means I’ll skip making the recipe but this is definitely worth making and is quite simple if you just follow the above steps.

However, even though you have to wash a skillet and a baking dish, you will be oh-so-happy that you did!

This artichoke salsa is the perfect topping for the lemon chicken. And you can also serve it over cooked rice or quinoa if you aren’t a fan of spinach.

Or do both spinach and grains!

Artichoke Salsa and Lemon Chicken

You'll love this bright and refreshing dish of lemon chicken and roasted asparagus covered in a flavorful, veggie-packed salsa. Great served over lettuce or grains

Print Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Author: Meme

Ingredients

• 2 TBSP olive oil divided
• 1/2 + 1/8 tsp salt divided
• 15 ounce can artichoke hearts well drained and chopped
• 1/2 small red onion diced
• 1 lemon
• 2 tsp red wine vinegar
• 1 clove garlic minced
• 1/2 tsp salt free Italian seasoning
• 1/4 tsp dried oregano
• 1/8 tsp dried thyme
• 1/8 tsp red pepper flakes
• 16 ounces chicken breast about 4 chicken breasts
• 1/4 tsp salt free lemon pepper
• 1/4 tsp garlic powder
• 1 pound asparagus ends trimmed
• 6 ounces fresh spinach
• 2 medium Roma tomatoes chopped
• 1/2 cup feta cheese

Instructions

• Preheat oven to 425°F and line a baking sheet with foil. Set aside.

Make salsa:

• In a plastic or glass bowl, stir together 1 tablespoon olive oil, 1/8 tsp salt, artichoke hearts, red onion, 2 tablespoons lemon juice, vinegar, Italian seasoning, garlic, oregano, thyme, and red pepper flakes. Set aside.

Cook chicken:

• Heat 2 tsp olive oil in a large skillet over medium-high heat. Season chicken with lemon pepper, garlic powder, and remaining 1/2 tsp salt. Add chicken to skillet. Cook until done {depending on thickness of chicken, about 5-10 minutes per side}. Set aside.

Roast asparagus:

• Meanwhile, toss together asparagus and 1 tsp olive oil and put on the prepared baking sheet. Roast asparagus for 7 minutes, stir, and roast another 3-5 minutes or until done. Squeeze remaining lemon over cooked asparagus. Set aside.

To serve:

• Put about one cup of spinach on each plate. Top with chopped tomatoes and roasted asparagus. Top with chicken and spoon an equal amount of artichoke salsa over each plate. Sprinkle each plate with 2 tablespoons of cheese.

Notes

Based on this recipe from Iowa Girl Eats

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

What I used in this recipe:

Meme

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