Pan Cooked Chicken with Lemon and Artichokes
$0.00 Cooking Fee
Serving Size: 5 ounce
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6
Instructions
- Juice 2 of the lemons and cut the remaining lemon into rounds or half-moon slices.
- In a large skillet over medium heat, add 1 tablespoon of the avocado oil, then add shallots and sauté for about 3-5 minutes.
- Add the artichoke hearts, capers, mustard, and lemon juice, stirring to combine.
- Season chicken breast with salt and pepper.
- Move the vegetables to the side of the skillet and add remaining 1 tablespoon of avocado oil. Place chicken in the center of the skillet and cook chicken about 4 minutes per side.
- Reduce heat to medium-low, move the vegetables back over the top of the chicken, and place the remaining lemon slices in the pan.
- Continue to cook until chicken is cooked all the way through, about 5-8 minutes.
Cook Times
Ingredients
Ingredients
- 3 lemon
- 2 shallot thinly sliced
- 2 tablespoon avocado oil
- 8 ounce frozen artichoke heart defrosted
- ¼ cup capers drained
- 1½ pound boneless skinless chicken breast
- 1 tablespoon Dijon mustard
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Tongs, Top StoveReheating/Serving Instructions
Heat in a sauté pan over medium heat until heated through, or microwave on medium-high power.
Nutrition
Calories: 210kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 382mg | Potassium: 622mg | Fiber: 4g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 33mg | Calcium: 34mg | Iron: 1mg
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