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
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Author Meme
Ingredients
2tablespoonolive oildivided
½ + ⅛ teaspoonsaltdivided
15ouncecan artichoke heartswell drained and chopped
½smallred oniondiced
1lemon
2teaspoonred wine vinegar
1clovegarlicminced
½teaspoonsalt free Italian seasoning
¼teaspoondried oregano
⅛teaspoondried thyme
⅛teaspoonred pepper flakes
16ounceschicken breastabout 4 chicken breasts
¼teaspoonsalt free lemon pepper
¼teaspoongarlic powder
1poundasparagusends trimmed
6ouncesfresh spinach
2mediumRoma tomatoeschopped
½cupfeta 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, ⅛ teaspoon 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 teaspoon olive oil in a large skillet over medium-high heat. Season chicken with lemon pepper, garlic powder, and remaining ½ teaspoon 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 teaspoon 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.