Lemon Pepper Chicken with Artichoke Salsa and Roasted Asparagus

 Here’s a recipe for Lemon Pepper Chicken with Artichoke Salsa and Roasted Asparagus, a vibrant and flavorful dish that combines the zesty lemon pepper chicken with a tangy artichoke salsa and tender roasted asparagus.

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Ingredients

For the Lemon Pepper Chicken

4 boneless, skinless chicken breasts or thighs

2 tbsp olive oil

Zest and juice of 1 lemon

1 tsp freshly ground black pepper

1/2 tsp garlic powder

Salt, to taste

For the Artichoke Salsa

1 can (14 oz) artichoke hearts, drained and chopped (or 1 cup fresh artichokes, cooked and chopped)

1/2 cup cherry tomatoes, diced

1/4 cup red onion, finely chopped

1/4 cup Kalamata olives, chopped

2 tbsp fresh basil, chopped

1 tbsp olive oil

1 tbsp red wine vinegar

1/2 tsp dried oregano

Salt and pepper, to taste

For the Roasted Asparagus

1 bunch asparagus, trimmed

1 tbsp olive oil

Salt and pepper, to taste

1/2 tsp garlic powder (optional)

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Instructions

1. Prepare the Lemon Pepper Chicken

In a small bowl, combine the olive oil, lemon zest, lemon juice, black pepper, garlic powder, and salt.

Rub the marinade all over the chicken breasts or thighs and let them marinate for 15-30 minutes (or longer if you have time).

Preheat a grill or skillet over medium-high heat.

Cook the chicken for 6-8 minutes per side, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and has nice grill marks or a golden brown crust.

2. Make the Artichoke Salsa

In a bowl, combine the chopped artichoke hearts, diced cherry tomatoes, red onion, Kalamata olives, and fresh basil.

Add the olive oil, red wine vinegar, dried oregano, salt, and pepper.

Toss everything together until well mixed, then taste and adjust seasoning if needed.

3. Roast the Asparagus

Preheat your oven to 400°F (200°C).

Arrange the trimmed asparagus on a baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and garlic powder (if using).

Roast for 12-15 minutes, or until the asparagus is tender and slightly crispy on the tips. You can toss the asparagus halfway through for even cooking.

4. Serve

Plate the lemon pepper chicken alongside the roasted asparagus.

Top the chicken with a generous spoonful of artichoke salsa.

Garnish with extra fresh basil if desired, and serve with your choice of sides, such as rice or potatoes.

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Tips

You can substitute the artichoke hearts with other ingredients like diced cucumber, roasted red peppers, or even avocado for variation.

For added flavor, try marinating the chicken for a few hours or overnight.

If you want to add more protein, you can serve this dish with quinoa or couscous.

Enjoy Lemon Pepper Chicken with Artichoke Salsa and Roasted Asparagus, a fresh, vibrant meal that's full of flavor and perfect for any occasion!