You ready for a super quick and healthy entrée that will become a staple in your weekly cooking routine? This Artichoke Lemon Chicken is exactly that! It comes together in a matter of minutes, has so much fresh flavor, and pairs perfectly with just about any side or salad! It’s made with a handful of simple ingredients that you probably already have in your kitchen but somehow manages to look like a gourmet meal… who doesn’t love that!?
I originally posted this recipe on the blog back in 2013, in those early when I didn’t have the slightest idea about food photography, but even with the old photos, it’s managed to be one of my most popular pins on Pinterest! After seeing it repinned over and over, I decided it was time to give not only the photos a refresh, but also the liven up the recipe a bit.
The original recipe is made with a jar of Trader Joe’s Artichoke Antipasto spread. That’s an extra quick way to make this dish, but since it is made with canola oil (an ingredient I like to avoid as it’s one of the most inflammatory oils), I figured I should make my own version using the simplest and cleanest of ingredients. I tested it out and couldn’t believe how easy it was to whip up and how much it brightens up the recipe with so much freshness! I’ll never go back to a jar of it again! This Artichoke Spread is so versatile and can be used as an appetizer with crackers, mixed into pasta, or on top of your favorite fish. I mean how delish does this look!?
Ingredients
For the Artichoke Antipasto:
1 14-ounce can artichoke hearts, drained and chopped
3 tbsp parsley, chopped
2 garlic cloves, minced
1/2 tsp onion powder
1 tsp lemon juice
1/4 cup olive oil
1/4 tsp salt
(optional: 1/3 cup parmesan cheese – leave out to keep it paleo)
For the chicken:
4 organic chicken breasts
Salt & pepper
1/4 tsp garlic powder
Zest of 1/2 lemon
Squeeze of lemon juice
2 tbsp extra virgin olive oil
Serves 4.
Instructions
- Prepare the Artichoke Antipasto. Chop up all ingredients, mix them together in a large bowl, and season to taste with salt. Set aside.
- Prep the chicken. If the chicken breasts are uneven and thicker on one side, use a mallet to pound the chicken and even out the thickness.
- Place the chicken on a plate and season each side of the breasts with salt, pepper, and garlic powder. Zest lemon over the chicken breasts and squeeze the lemon juice over each breast.
- Warm olive oil in a pan over medium heat. Add chicken and cook for 5-7 minutes, then flip and cook it on the other side for another 3 minutes. Spoon the Artichoke Antipasto over the chicken and let it finish cooking for another 3-5 minutes – cook time will vary based on thickness of chicken, but a foolproof way to cook chicken is to use an internal meat thermometer – it’s done when it reaches 165°F.
- Serve chicken with a side salad & your favorite veggies.
Store any extra Artichoke Antipasto in a jar in the fridge and serve it with healthy crackers, mixed into pasta or cauliflower rice, or on your favorite fish. Enjoy!
Hope you love this recipe as much as I do! And because I’m overly nostalgic, while I can definitely update food photos, I can’t seem to delete these vintage WNB videos from the early days! Enjoy!!
