Here’s the recipe for Mediterranean Lemon Chicken with Artichokes & Olives:
Ingredients:
•4 boneless, skinless chicken breasts
•2 tablespoons olive oil
•1 lemon, zest and juice
•2 teaspoons dried oregano
•1 teaspoon garlic powder
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•1 cup artichoke hearts, drained and chopped
•1/2 cup Kalamata olives, pitted and sliced
•1/4 cup fresh parsley, chopped
•1/2 cup chicken broth
•1 tablespoon capers (optional)
Instructions:
1.Marinate the Chicken:
In a bowl, whisk together olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper. Add the chicken breasts and toss to coat. Let marinate for at least 15–30 minutes (or up to 4 hours in the fridge for more flavor).
2.Sear the Chicken:
Heat a large skillet over medium heat. Add a little olive oil if needed. Remove the chicken from the marinade and sear for 4–5 minutes per side, or until golden brown. (Don’t worry if it’s not fully cooked through—it’ll finish cooking later.)
3.Add Flavor Boosters:
Add artichoke hearts, Kalamata olives, capers (if using), and chicken broth to the pan. Bring to a gentle simmer. Reduce heat, cover, and let it simmer for 8–10 minutes, or until the chicken is fully cooked through and tender.
4.Finish with Fresh Herbs:
Uncover, sprinkle fresh parsley over the top, and give it a final squeeze of lemon juice if you like it zesty.
5.Serve:
Serve warm with cauliflower rice, roasted vegetables, or over a bed of greens for a low-carb, flavorful meal.
Let me know if you want a version for the oven or a one-pan sheet bake!
