Lemon Pepper Chicken with Artichoke Salsa and Roasted Asparagus
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lemon pepper chicken breast with fresh artichoke salsa and roasted asparagus. Bright, herbaceous, and fresh, this is a quick weeknight dinner that feels elegant enough for company.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 chicken breasts (~2lbs, pounded to an even thickness)
- Lemon Pepper seasoning (Tone's or Lawry's recommended)
- 1 bunch asparagus (trimmed)
- 1/2 Tablespoon extra virgin olive oil
- garlic salt and pepper
- 1/4 cup crumbled feta cheese
- 1 tomato (seeded and chopped)
- 1 can quartered artichoke hearts (drained and roughly chopped)
- 2 Tablespoons capers (drained)
- 1/4 small red onion (minced)
- 1/2 lemon (juiced)
- 2 Tablespoons prepared Italian Salad Dressing
- 1 clove garlic (microplaned or minced)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- salt and pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1352mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 977mg
- Calcium
- 90mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1352MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.