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!
“Absolutely delicious! … This is quick and easy enough for a weeknight family meal and good enough for a party.”
The seasons are changing and 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!
What’s Inside
Lemon pepper-seasoned 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.
Pin this now to find it later
Pin ItWhether 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!
How to Make this Recipe
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.
Recipe Tip
You may need slightly more, or slightly less roasting time if your asparagus spears are especially large, or thin.
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.
Recipe Tip
Feel free to grill the chicken instead!
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 Fresh Spring Recipes
- Thai Crunch Salad with Peanut Dressing
- Shrimp and Asparagus Skillet
- Chicken Caesar Salad Pasta
- Leek and Mushroom Chicken Skillet
- California Cobb Salad
- Sheet Pan Mediterranean Shrimp & Vegetables
- Air Fryer Asparagus
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.
Maravilha!!!
OMG….Lincoln’s tennis shoes match Ben’s sandals he always wears!!!!! Soooooooo cute!! :)
Dinner tonight! I am more excited to make/eat this than anything else I have seen for a while. Looks so good!
I love asparagus so this recipe will work for me!
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.
beautiful dish!
I just think you are the best. So creative and fun. Am making this tonight as it sounds delicious
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.
Question – my husband isn’t a big artichoke fan. What can I use as a sub? Thanks!
Would love some smoker recipes! We just got an electric smoker and have been experimenting with some rubs. Good stuff!
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/
im on a serious asparagus kick right now too!
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!)