Lemon chicken with Artichokes Hearts & Grape Tomatoes
Makes 4 servings.

Ingredients:
1 tbsp olive oil
1.25 pounds of chicken tenderloins, or chicken breasts cut into _-inch wide strips
2 shallots, minced
_ red bell pepper, cut into thin _ inch strips
_ pound button mushrooms, halved
2 garlic cloves, minced or pressed in garlic press
8 ounces of artichoke hearts, either frozen or canned/jarred in water, cut into quarters
_ cup chicken stock, or low sodium chicken broth
_ cup freshly squeezed lemon juice
1 teaspoon lemon zest
Salt and pepper
12 grape tomatoes, halved
3 scallions cut lengthwise into thirds (for garnish)

Directions:
Heat olive oil in a large non-stick skillet or wok over medium heat. Add the chicken pieces, and cook until golden brown on all sides. Add the shallots and red pepper, cook for two minutes. Add the garlic and mushrooms, and cook until garlic becomes fragrant. Then add artichoke hearts, chicken stock, lemon juice, and lemon zest. Bring to a simmer, and taste. Adjust the seasoning with salt and pepper. Serve in a platter with the sliced scallions on top.

Nutrition information per serving: (with protein powder)
312 calories
45 grams of protein
13 grams of carbohydrate
4.5 grams of fiber
9 grams of fat

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