NUTRITION

SERVINGS

INGREDIENTS

1 large artichoke

4 oz chicken breast

0.5 tbsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Prepare the artichoke by slicing off the top inch, trimming the stem, and cutting it in half vertically. Use a spoon to scoop out the fuzzy choke from the center.

• 3

  Place the artichoke halves in a steamer basket over boiling water and steam for 15 minutes until the heart is slightly tender.

• 4

  While steaming, season the chicken breast with half of the olive oil, sea salt, black pepper, and dried oregano.

• 5

  Remove the artichokes from the steamer, pat dry, and brush with the remaining olive oil and seasonings.

• 6

  Place the artichokes (cut side down) and the chicken breast on the prepared baking sheet.

• 7

  Roast for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the artichoke leaves are golden and crispy.

• 8

  In a small bowl, whisk together the Greek yogurt, lemon juice, and minced garlic to create the aioli.

• 9

  Serve the roasted artichoke and chicken hot with the lemon-garlic aioli on the side for dipping.