Ingredients
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 12 teaspoon dried thyme
- 12 teaspoon salt
- 12 teaspoon red pepper flakes (optional)
- 4 boneless skinless chicken breasts
- 1 (13 3/4 ounce) can artichoke hearts
- chopped parsley
- 1 peeled lemon
- thinly sliced in wheels
- cooked orzo pasta or elbow macaroni
- for serving
Instructions
- Season chicken breasts on both sides with salt and pepper as desired.
- Saute in large nonstick pan coated with cooking spray over medium-high heat until lightly browned on both sides, about 3-5 minutes per side.
- Reduce heat to medium, cover and cook 5 minutes.
- Add drained, halved artichoke hearts and dressing.
- Simmer uncovered and reduce sauce for about 3 minutes.
- Top chicken with thin wheels of lemon; cook 2 minutes or until dressing thickens.
- Top with parsley and serve over orzo, macaroni, or pasta of choice.
← Back to all recipes