Lemon Pepper Chicken with Artichoke Salsa & Roasted Asparagus

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Serves 4

Ingredients:

4 chicken breasts

Lemon pepper seasoning

1 bunch asparagus, trimmed

2 teaspoons extra virgin olive oil

garlic powder

salt & pepper

4 handfuls baby spinach

Feta cheese

1 tomato, chopped (optional)

For the Artichoke Salsa:

1 can quartered artichoke hearts, drained and roughly chopped

2 T capers, rinsed

1/4 small red onion, chopped

1/2 lemon, juiced

2 Tablespoons reduced-fat Italian salad dressing

1 clove garlic, microplaned or minced

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/8 teaspoon red chili flakes

salt & pepper

Directions:

1. Spray chicken breasts with non-stick spray and season with lemon pepper on both sides. Grill or cook in a non-stick sprayed skillet over medium-high heat for 4-5 minutes a side, or until chicken is no longer pink in the middle

2. Preheat oven to 425 degrees. Toss asparagus with oil, garlic powder, salt and pepper then roast on a baking sheet for 10 minutes.

3. Combine ingredients for artichoke salsa in a medium-sized bowl.

4. Place a handful of spinach on a plate and top with asparagus, chicken and artichoke salsa. Sprinkle feta cheese and fresh tomato on top.