SPRING TIME CHICKEN
4 chicken breasts
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.