Mediterranean Lemon Chicken with Artichokes & Olives

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup artichoke hearts, drained and chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/2 cup chicken broth
• 1 tablespoon capers (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and pepper.
3. Add the chicken breasts to the bowl and marinate for at least 30 minutes.
4. Remove the chicken from the marinade and cook in a skillet until browned on both sides.
5. Add the artichoke hearts, olives, parsley, chicken broth, and capers (if using) to the skillet.
6. Simmer the mixture until the chicken is cooked through and the sauce has thickened.
7. Serve hot and enjoy!

Variations:

• Serve with quinoa, rice, or roasted vegetables for a well-rounded meal.
• Add cherry tomatoes or bell peppers for extra flavor and color.
• Use different types of olives or herbs to suit your taste.

Tips:

• Adjust the amount of lemon juice and zest to your liking.
• Don’t overcook the chicken to keep it juicy and tender.