Lemon Pepper Chicken with Artichoke Salsa and Roasted Asparagus is a fresh and healthy 30 minute meal that's as gorgeous as it is delicious!
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!
More Tasty Chicken Recipes
- Air Fryer Chicken Breast
- Chicken Power Bowls
- Chicken Caesar Salad Pasta
- Leek and Mushroom Chicken Skillet
- BBQ Chicken Quesadillas
Lemon Pepper Chicken with Artichoke Salsa and Roasted Asparagus
Equipment
Ingredients
- 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
For the Artichoke Salsa:
- 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
Directions
- Preheat the oven to 425 degrees then line a baking sheet with parchment paper or nonstick-sprayed foil. Place the asparagus on top then drizzle with extra virgin olive oil and season with garlic salt and pepper. Toss with your hands to coat then spread out into an even layer and roast until crisp-tender, 7-9 minutes, depending on the thickness of the asparagus spears.
- Meanwhile heat a large skillet over medium-high heat then spray with nonstick spray. Season both sides of the chicken breasts with lemon pepper seasoning then saute for 3-4 minutes per side or until cooked through. Remove to a plate then loosely tent with foil and set aside to rest for 5 minutes.
- For the Artichoke Salsa: add the ingredients into a small mixing bowl then stir to combine. Can be made up to 24 hours ahead of time.
- Divide the roasted asparagus between 4 plates then top each portion with a sauteed chicken breast and scoop of Artichoke Salsa. Add 1 Tablespoon feta cheese and a quarter of the chopped tomatoes to each plate then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I made it last night minus the capers. Easy, tasty, all around wonderful dish.
So happy you loved the dish, Mary! Thank you so much for your feedback and recipe rating!
Made this tonight. Definitely swoon worthy! Will be making this lots!!! Thanks for posting this recipe.
So glad you enjoyed it, Susan!!
Made this the other night and the relish was 100% outstanding! Rather than use lemon pepper on the chicken, I marinated it in the Food Network’s bottled Mango Chipotle Vinaigrette & we bbq’d it. Sooooo good. Also, the asparagus needed WAY longer to cook than 10 minutes @ 425 degrees. more like 10 mins. + 7 mins. on broil.
This recipe was in my inbox *yikes* I think as a list of Yummly recipes?? I deleted the email but bookmarked the recipe…sorry guessing. It caught my eye and I showed it to my hubby and a few days later he mentioned it and I said “YES” lets try that recipe. It has all the ingredients we love, artichokes, red onions, capers, feta cheese, etc. So we made it and it was very tasty. Hubby raved about it! It was nomnom! We also made it with a rice recipe (Mushroom and Leeks Rice) from your site but in my haste I left out what might be a key ingredient. We didn’t realize it until after we ate but since there were leftovers we added the ingredient (lemon juice) for tomorrow night’s reheat. I will wait to comment on the rice to be fair until tomorrow’s leftovers. This chicken recipe is lovely! Thanks for sharing!
Ok we had left over salsa (we doubled the recipe). We had it over ribeye steak coated with lemon pepper last night. I wasn’t sure how well that seasoning would taste on steak but OMG! The salsa flavors melded nicely over night and it was absolutely delicious! Hubby says this salsa is so good it will work well with pork, tuna, salmon, cod, etc. Had leftover Rice with Mushrooms and Leeks to and it was all soooo good! Thank you Kristin for a wonderful nom nom recipe!! We LOVE IT!
Somehow I am just seeing this post now, but it looks delicious!! I like to add everything you put on your asparagus plus red wine vinegar and dill. It’s delicious!! Will try this recipe soon!
My husband and I absolutely love this recipe! We cook it at least once a month. I use salt free lemon pepper seasoning.
This was my first try at an IGE recipe. It was delicious. This is the absolute best way to serve asparagus. The whole family loved it. I need to try more of your interesting recipes.
Thank you,
Former Iowa Boy
What kind of BBQ/smoker do you have? Love your recipes and blog.
Absolutely delicious! I made this last night as written- ok- I used marinated artichokes- because that what I had. . Next time I will double the asparagus because we really like it and it shrinks when roasted. This is quick and easy enough for a weeknight family meal and good enough for a party.
My husband had the leftovers, chicken and salsa, on toast for breakfast. I guess it takes all kinds!