Heat Oven To 400°
Ingredients:
1 Red Pepper
1 Green Pepper
1 Orange Pepper
1/2 Red Onion
1 Tbs. Olive Oil
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Cut peppers in half; Remove seeds and stem.
Cut peppers and onion into long strips.
Toss with oil and place onto a sheet pan.
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8 Ounces White Mushrooms
1 Tbs. Olive Oil
Wipe mushrooms clean using a dish towel.
Toss with oil and place onto a sheet pan.
Place peppers, onions and mushrooms into oven.
Roast for 20 minutes; Remove and reserve.
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8 Ounces Artichoke Hearts, small
Defrost artichoke hearts ahead of time.
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In this photo we have the cooked onions, peppers, mushrooms and the defrosted artichokes.
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Peel and chop shallot and garlic.
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1 Tbs. Thyme Leaf, dry
1 tsp. Granulated Garlic, dry
1 tsp. Coarse Ground Pepper
1/2 tsp. Salt
3 Tbs. Lemon Juice
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3 Pounds Chicken Breast
Boneless, Skinless
Note:
For this recipe you need to find the largest, thickest chicken breast available
Each of these half breasts weighs about 14 ounces.
They have been lightly pounded to insure even cooking.
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Sprinkle thyme, garlic, pepper and salt evenly across both sides of the chicken breast.
Reserve the lemon juice for later.
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Heat two tablespoons of olive oil in a pan.
Oil should be very hot but not smoking.
Chicken will be cooked over high heat.
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Place chicken into hot oil.
Cover pan and cook for two minutes.
Turn chicken over and cover the pan again.
Cook for another two minutes.
Remove cover and place pan into the oven.
Roast chicken for 10-12 minutes, depending on the size of the chicken.
Chicken needs to be cooked to an internal temperature of 160°
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Remove chicken from oven and place on a serving platter.
Place the pan back onto the stove, this time over medium heat.
Note:
Be sure to ware an oven mitt while finishing this recipe as the handle on the pan will be very hot.
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Add the chopped shallot and garlic to the pan.
Cook and stir for a minute or so.
Add the lemon juice to the pan.
Stir the lemon juice into the pan and immediately add the cooked peppers, mushrooms, onion and artichoke.
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Cook and stir vegetables in the pan for about 5 minutes.
They may need a pinch of salt.
Pour vegetables over the chicken and serve.
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For a nice touch you can slice the chicken into 6 ounce portions and garnish with the vegetables.
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Serving Size 6 oz Chicken with Vegetable Garnish
Servings Per Recipe 8
Calories 241
Calories from Fat 37
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 97mg
Sodium 272mg
Total Carbohydrate 9g
Dietary Fiber 3g
Sugars 2g
Protein 41g
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