Oven-Roasted Chicken with Artichokes, Lemon and Tomato Sauce
Chicken and artichokes are roasted with a squeeze of lemon and a fresh-tasting Italian sauce and served over a bed of couscous. Yep, it's as good as it sounds.
serves
6
people
Ingredients
cost per recipe: $15.03
The price is determined by the national average.
-
1
lemon
-
1 3/4
pounds skinless, boneless chicken breast halves
-
9
ounces (1 package) frozen artichoke hearts, cut in quarters
-
3
cups Prego® Lower Sodium Roasted Red Pepper & Garlic Italian Sauce
-
10
ounces (1 package) couscous, prepared according to package directions
How to Make It
Step 1
Heat the oven to 400°F. Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the lemon.
Step 2
Place the chicken and artichoke hearts into a roasting pan. Stir the sauce, lemon juice and lemon zest in a medium bowl. Pour the sauce mixture over the chicken and artichoke hearts.
Step 3
Roast for 35 minutes or until the chicken is cooked through. Serve the chicken and sauce over the couscous.
Recipe Tips
- Serving Suggestion: Try sprinkling the finished dish with some chopped pitted Kalamata olives.
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
