Dinner: One-Pan Chicken with Artichokes, Spinach, Lemon, and Thyme - alive magazine
This chicken dinner comes together in a snap and is filled with iron-rich spinach and an extra hit of fibre from antioxidant-rich artichokes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Microplane
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Spoon
- Kitchen towel
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 2 chicken breasts, skinless, boneless, about 13 oz (370 g) in total
- Pinch of salt
- 1/4 tsp (1 mL) pepper
- 3 fresh thyme sprigs
- 1/2 cup (125 mL) finely diced onion
- 2 Tbsp (30 mL) lemon juice
- 1/2 cup (125 mL) low-sodium chicken broth
- 4 cups (1 L) fresh baby spinach
- 14 oz (398 mL) can artichoke hearts, rinsed, drained, and sliced in half
- 1 Tbsp (15 mL) plain Greek yogurt
- 2 tsp (10 mL) lemon zest
- 2 Tbsp (30 mL) fresh thyme leaves, removed from stem
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