When I walked out of work today and it was 70 degrees and sunny, I knew the grill was where dinner was at tonight. I was feeling some serious spring time vibes with the flavors and colors in this dish. Grilling food gives it awesome flavor and also eliminates any extra oil from frying – this healthy dinner is so tasty and doesn’t break the bank (literally this meal for 4 people was under $15).
First I marinated the chicken breasts in lemon juice and a little olive oil for about 30 minutes. In a seperate dish I marinated the artichoke hearts, sun-dried tomatoes and capers in lemon and garlic.
Then, I got my chicken on the grill with some asparagus and I started some basmati rice on the stove. For an even healthier route, you could make quinoa instead of rice.
When the chicken and rice were almost done, I tossed the artichoke mixture in a pan and sauteed over medium heat for about 5 minutes. When my chicken came off the grill, I topped it with the lemony artichoke mix and served it with the rice and asparagus.
SPRING TIME CHICKEN
4 chicken breasts 3 lemons 3 garlic cloves 2 tbsp olive oil 1 can quartered artichoke hearts 8 sun-dried tomato 2 tbsp capers salt and pepper to taste
Clean your chicken breasts and put them in a shallow dish. Mix the chicken with 1 tbsp of olive oil and the juice from 1 ½ lemons. Sprinkle the chicken with salt and pepper. Cover and let sit for 20 minutes.
Combine the artichoke hearts, sun-dried tomatoes, capers and garlic with 1 tbsp of olive oil and the juice from 1 ½ lemons, as well. Cover and set aside.
When your chicken is done marinating, get it on the grill along with whatever veggie you choose and start your rice/starch.
When you chicken and rice are almost done, sauté the artichoke mixture for 5 minutes over medium heat. Plate your chicken and serve topped with the sautéed mix.