Paul and I love artichokes so I’m always looking for ways to add them to our meals. I found this recipe HERE but made a few tweaks to it. Hope you enjoy!
- 4 boneless skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 2/3 cup chicken broth
- 1 can of artichoke hearts, drained
- 2 tablespoons minced oregano
- 1 tablespoon lemon juice
Sprinkle the chicken with salt and pepper.
In a large pan cook chicken in the olive oil. I’m always afraid of undercooking chicken so I like to cook the chicken completely through in this step.
Combine the chicken broth, artichoke hearts, oregano, and lemon juice to the pan and bring to a boil.
Reduce the heat, cover the pan, and simmer for about 5 minutes.
I paired this with a box of red pepper quinoa. You can skip the added salt and opt for a low sodium chicken broth for a healthier version. So tasty even the toddler approved!