NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup artichoke hearts

1 tbsp extra virgin olive oil

0.25 cup Greek yogurt

1 tsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Slice the chicken breast into bite-sized strips and drain the artichoke hearts, patting them dry with a paper towel.

• 3

  In a large bowl, toss the chicken and artichoke hearts with the olive oil, dried oregano, and half of the sea salt and black pepper.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 18-20 minutes until the chicken is cooked through and the artichokes are slightly browned.

• 5

  While the chicken and artichokes roast, mince the garlic and finely chop the fresh parsley.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, chopped parsley, and the remaining salt and pepper to create the aioli.

• 7

  Remove the tray from the oven and serve the roasted chicken and artichokes warm with the lemon-herb aioli on the side for dipping.