Lemon Pepper Chicken with Artichoke Salsa & Roasted Asparagus comes from The Green Mill in Minneapolis. A light yet filling dish packed full of bold, Mediterranean flavors!


Lemon Pepper Chicken with Artichoke Salsa & Roasted Asparagus

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Serves 4

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


  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.