Lemon-Pesto Chicken With Artichokes (For 2)
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 8 ounces chicken tenderloins
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon paprika
- salt and pepper
- 1⁄2 cup quartered artichoke heart, coarsely chopped
- 1⁄2 cup grape tomatoes, quartered
- 2 tablespoons thinly sliced green onions
- 1⁄2 teaspoon grated lemon peel (yellow zest only)
- 2 teaspoons olive oil, divided
- 2 tablespoons purchased pesto sauce
- 1 tablespoon lemon juice
directions
- Sprinkle chicken with oregano, paprika, salt and pepper. Combine artichokes, tomatoes, green onion and lemon peel in small bowl.
- Heat 1 teaspoon of the oil in medium nonstick skillet over medium-high heat until hot. Cook artichoke mixture 2 minutes or until tomatoes are soft but still hold their shape, stirring occasionally. Remove from skillet; cover to keep warm.
- Add remaining 1 teaspoon oil to skillet; cook chicken over medium-high heat 4 to 6 minutes or until lightly browned, turning once. Reduce heat to medium-low; spoon pesto over chicken. Arrange artichoke mixture around chicken; drizzle with lemon juice. Cook, covered, 2 minutes or until chicken is no longer pink in center.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!