Lemon Pepper Chicken + Artichoke Caper Salsa

Monday, May 18, 2015

{serves 4}

What You Need
For The Chicken
4 chicken breasts 
Lemon pepper seasoning
1 bunch of asparagus, ends trimmed off
EVOO
Garlic salt
Pepper
1/4 cup feta cheese, crumbled (for topping)
1 tomato, diced (for topping)

For The Artichoke Salsa
1 can quartered artichokes, drained and chopped
2 TBS capers, drained
1/4 red onion, diced
juice of lemon
2 TBS Italian salad dressing
1 glove garlic, minced
1/2 TSP oregano
1/4 TSP thyme
Salt & pepper

Directions
For The Chicken
1. Preheat oven to 425° and line baking sheet with foil. Spray with non-stick cooking spray. 
2. Place asparagus in bowl and toss with desired amount of olive oil, garlic salt, and pepper. 
3. Place asparagus on tray and spread out so they aren't touching. Bake for 10 minutes.
4. While the asparagus is cooking, season both sides of chicken with lemon pepper seasoning. 
5. Heat some olive oil in a large skillet over medium heat. Add chicken and cook until no longer pink. 

For The Artichoke Salsa
1. Add all ingredients to bowl and mix well. 

For Assembly
1. Place asparagus on plate. 
2. Top with chicken.
3. Top chicken with artichoke salsa.
4. Sprinkle 1 TBS feta and 1/4 of tomato on very top. 
5. Enjoy!

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