This Friday was the first day of spring (wahoo!) so to celebrate I made you a healthy 30 minute meal that’s full of fresh springy flavors like artichoke, lemon, and asparagus. This recipe 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 (we still tight though.)
Lemon pepper-seasoned chicken breasts are sautéed and placed over a bed of roasted asparagus then finished with zingy artichoke salsa, and a flourish of feta cheese and 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! As I mentioned above, the quick roast in a hot oven makes the coveted asparagus tips just slightly crispy. It’s fantastic.
Also, I must say, if you’re a long time – like LOOONG time – IGE reader than you may remember this dish from way back in the day. I first posted the recipe in 2009 (that feels like a lifetime ago!) and it’s remained one of Ben’s and my favorites for a couple reasons. First because it’s from a neighborhood bar and grill we used to hit up all the time in Minneapolis when we lived there, Green Mill. When I found out we were moving back home to Iowa I emailed the restaurant to see if I could have the recipe since I ordered it every single time we went, and they totally pulled through. And second because it’s simple and healthy, yet super flavorful. Definitely feel good food.
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. I’ve noticed that asparagus prices are finally coming down, down, down from highs in the $3+ mark this winter. Love it!
Snap the ends off then toss the asparagus with a drizzle of extra virgin olive oil, garlic salt, and pepper, and then roast at 425 degrees for 10 minutes, or until the asparagus are al dente. Slightly less time if the stalks are really skinny.
Meanwhile, saute 4 chicken breasts (I obviously photographed half for the post,) that have been pounded thin then liberally 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 1 jar quartered artichokes that have been roughly chopped, 2 Tablespoons capers, 1/4 chopped small red onion, 1 microplaned or minced clove garlic, juice of 1/2 lemon, 2 Tablespoons Italian salad dressing, 1/2 teaspoon dried oregano, 1/4 teaspoon dried thyme, salt, and pepper. I had everything I needed already at home, save for the artichokes!
Last step is to assemble. Divide the roasted asparagus between four plates then top with a chicken breast, 1 Tablespoon crumbled feta and some chopped tomato. Simple and scrumptious – hope you enjoy!
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Lemon Pepper Chicken with Artichoke Salsa and Roasted Asparagus
Description
Lemon Pepper Chicken with Artichoke Salsa and Roasted Asparagus is a fresh and healthy 30 minute meal for spring!
Ingredients
- 4 chicken breasts, pounded thin
- Lemon Pepper seasoning
- 1 bunch asparagus, ends trimmed off
- extra virgin olive oil, for drizzling
- 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
- juice of 1/2 lemon
- 2 Tablespoons Italian Salad Dressing
- 1 clove garlic, microplaned or minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- salt and pepper
Directions
- Preheat oven to 425 degrees then line a baking sheet with foil and spray with nonstick spray. Add asparagus then drizzle with extra virgin olive oil and season with garlic salt and pepper. Toss with fingers to coat then roast for 10 minutes (a little less for thin asparagus spears,) or until just barely tender.
- Meanwhile heat a large skillet over medium-high heat then spray with nonstick spray. Season both sides of chicken breasts liberally with lemon pepper then saute for 3-4 mintues a side or until cooked through.
- Add ingredients for Artichoke Salsa in a bowl then stir to combine.
- Divide roasted asparagus between plates then top with a chicken breast and scoop of artichoke salsa. Add 1 Tablespoon feta cheese and a quarter of the chopped tomatoes to each plate then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Love that artichoke salsa!
Long time reader here who recognized this recipe instantly;) Probably helped that I made it from your original recipe a few years ago:) And you’re right…2009 does seem like 12 lifetimes ago;)
Are those marinated artichokes ?
Just regular :)
That is a lot of food, I wish i were there to help eat it! Asparagus tips are the best part!
I was trying to figure out what to prepare for my girlfriends this Wednesday for girls night out, and thought “well, I will just look in IGE’s archives… can’t go wrong there!”
LOOK NO FARTHER- THIS IS OUR WEDNESDAY GIRLS NIGHT DINNER RIGHT HERE ON THIS PAGE:)
So excited to try it out.
xo, a fellow Iowan transplanted in the Hoosier state
Oh my gosh…where has this dish been all my life?! I so cannot wait to give this a try. I’m more than ready to leave the winter comfort food behind and kick my diet into spring mode…lots of grilled meat and veggies! Also, that smoked salmon…I don’t think I would have been able to control myself around it either!
This is one of my MOST favorite dishes of yours!! We add spinach and make it into a salad! This is the best for big crowded or dinner parties. So simple, fast, and very delicious! It’s fun to see the updated photos! Still so pretty :)
This looks delicious!
Smoked meat Recipes OH YEAH can’t wait. On another note I saw you on Iowa Ingredient Show on PBS Saturday, was that a rerun. Very nice interview. BIG THANKS for all you do.
You rock – thanks Steve. Hope you are well!
This recipe looks delicious! I love artichokes and capers!
Oh man, I was a server at Green Mill back in college & this is bringing back memories :) Will definitely have to make soon, thanks!
Definitely on my weekend menu! Do you recommend any starch dishes with this? Potatoes? Rice? Many thanks!
I would do a rice pilaf or mashed potatoes. Maybe even some buttered egg noodles?
Do you have a recipe for a home-made Italian vinaigrette? I’m trying to make my own dressings! Thanks! This dish is on my list this week to use the fresh asparagus that arrived in my produce box.
Hi Jennifer! This one should do the trick! http://www.tasteofhome.com/recipes/italian-vinaigrette
One of the things I completely love about your blog is that I pretty much always have 100% of the ingredients in your recipes on hand at all times! I have this planned for tomorrow and I can’t wait!!!
Yay! Me too – I only had to buy the artichokes for this (even though I’m pretty sure I already had a can hiding in the deep dark recesses of my pantry!)
im on a serious asparagus kick right now too!
Lovely recipe! I will be trying to recreate this in my kitchen tonight lol. Omg who doesn’t like asparagus tips??!! That is the whole reason to eat an asparagus in my opinion lol!
XOXO
Alethea
http://thepowerofthepretty.blogspot.com/
Would love some smoker recipes! We just got an electric smoker and have been experimenting with some rubs. Good stuff!
Question – my husband isn’t a big artichoke fan. What can I use as a sub? Thanks!
O Kristin, you are a master at taking simple ingredients to the next level! I love this healthy little spring dish with lemon pepper chicken and asparagus! O and the salsa! I don’t have a smoker at home, been wanting one so much but would have no idea how to use it. Will Ben be sharing perhaps best techniques and tricks etc. Look forward to those recipes! Hugs.
I just think you are the best. So creative and fun. Am making this tonight as it sounds delicious
beautiful dish!
This was the first IGE recipe I ever made, back when you originally posted it. Still pull it into rotation a few times a year! Also saw you on Iowa Ingredient Saturday. Fun segment! I miss living near Gateway Market.
I love asparagus so this recipe will work for me!
Dinner tonight! I am more excited to make/eat this than anything else I have seen for a while. Looks so good!
OMG….Lincoln’s tennis shoes match Ben’s sandals he always wears!!!!! Soooooooo cute!! :)
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Maravilha!!!
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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!
What kind of BBQ/smoker do you have? Love your recipes and blog.
[…] iowagirleats.com – Get the recipe […]
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
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My husband and I absolutely love this recipe! We cook it at least once a month. I use salt free lemon pepper seasoning.
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!
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!
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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.
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