I personally love a good one pot dish- and this does not disappoint! This dish is packed with fresh Mediterranean and citrus flavors, and super simple to make. I used my favorite cast iron pan, but any oven safe pan will work. I served with a simple spinach salad.
Lemon Artichoke Chicken
Pre heat oven to 375
Season 2-3 chicken breasts with garlic salt, lemon pepper and Kirkland no-salt seasoning.
Slice 2 zucchinis and mince 2-3 cloves of fresh garlic
In an oven safe pan, sear seasoned chicken breast, over med-med high heat, for a few minutes on each side, in your favorite cooking oil, I used olive oil. Once seared, and has a golden-brown color, remove from pan and set aside.
In the same pan, add shallots or onion (about 1 shallot or 1/4-1/2 onion), 1 can of quartered artichokes (drained), your sliced zucchini and fresh garlic, and sauté for a minute or two.
Add about a 1/4 cup of chicken broth/stock or white wine- deglazing the pan a bit, and squeeze 1/2 -1 fresh lemons into the pan.
Add kalamata olives and roasted red peppers (optional, but super tasty)- mix and sauté for 1 minute.
Add the seared chicken back to the pan, cover with lemon slices and bake in the pre-heated over for about 20 min and cooked through.
Spinach Salad
Baby spinach topped with:
sweet bell peppers
grape or cherry tomatoes
red onion
sunflower kernels
Optional (and delicious) toppings:
olives (I used kalmata)
sundried tomatoes in oil
feta cheese
Toss with your favorite dressing- I used a light Greek vinaigrette, hubby likes it with just fresh lemon juice.
Nutritional Notes:
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