NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.75 tbsp Extra virgin olive oil

0.5 cup Artichoke hearts

0.5 cup Green peas

0.25 cup Low-sodium chicken broth

1 tbsp Fresh lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 4

  Remove the chicken from the pan and set aside on a plate to rest.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant and lightly golden.

• 6

  Pour in the chicken broth and lemon juice, using a spatula to scrape up any flavorful browned bits from the bottom of the pan.

• 7

  Stir in the artichoke hearts and green peas, simmering for 3 to 4 minutes until the liquid reduces slightly and the vegetables are heated through.

• 8

  Return the chicken to the skillet, spooning the lemon-herb sauce over the top to glaze the meat.

• 9

  Garnish with fresh chopped parsley and serve immediately.