It’s the first day of spring, so to celebrate I made you a healthy 30 minute meal that’s full of fresh springy flavors like artichoke, lemon, and asparagus. Lemon Pepper Chicken with Artichoke Salsa and Roasted Asparagus is as recharging as opening your windows and doors to let a cool spring breeze roll through. Such a nice change of pace from hearty winter comfort foods!
Lemon pepper-seasoned sauted chicken breasts are placed over a bed of roasted asparagus then topped with zesty artichoke salsa, salty feta cheese, and chopped fresh tomato. Spring is all about asparagus in my book, and this recipe highlights them in a wonderful way. Simply seasoned with garlic salt, pepper, and extra virgin olive oil, they’re roasted for a touch under 10 minutes – just enough time to let the stalks soften slightly and the tips crisp up. Speaking of, I once worked with a guy who refused to eat asparagus tips. Asparagus tips! They’re, like, the icing on the cupcake. The umbrella in the cocktail. The cheese on the pizza – the best part! Anyway, a quick roast in a hot oven makes the coveted asparagus tips just slightly crispy. It’s fantastic.
Whether or not it feels like spring where you live, I think one bite of this dish will remind you that warmer days, daffodils, screen doors, and evening walks are definitely ahead!
Start with 1 bunch asparagus.
Snap the ends off then toss the asparagus with a drizzle of extra virgin olive oil, garlic salt, and pepper, and roast at 425 degrees for 10 minutes, or until the asparagus are crisp-tender. Slightly less time if the stalks are really skinny.
Meanwhile, saute chicken breasts that have been pounded thin then seasoned with lemon pepper in a large skillet over medium-high heat for 3-4 minutes a side, or until cooked through.
Last step (told you this was a simple dish!) is to stir together the Artichoke Salsa. That’s just chopped artichoke hearts mixed with capers, red onion, fresh garlic, lemon juice, Italian salad dressing, dried oregano, dried thyme, salt, and pepper. Super easy!
To assemble, divide the roasted asparagus between four plates then top each with a chicken breast and the Artichoke salsa, plus crumbled feta cheese and chopped fresh tomato. Simple and scrumptious – I hope you enjoy!
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