OlivesIngredients:For the Chicken:4 boneless, skinless chicken breasts2 tablespoons olive oil1 lemon (zest and juice)2 teaspoons dried oregano1 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon black pepperFor the Sauce:1 cup canned or jarred artichoke hearts (drained, halved or quartered)1/2 cup Kalamata olives (pitted and halved)1 tablespoon capers (optional, for extra tang)1/2 cup low-sodium chicken broth1/4 cup fresh parsley, chopped Must express something to keep getting my recipes…. Thank you.
Mediterranean Lemon Chicken with Artichokes
