It only takes a handful of ingredients to make this dish pop with color and flavor. And it provides the perfect opportunity to use the last of the basil from your garden to whiz up a homemade pesto in the food processor to use in place of the purchased one.
8 oz. chicken tenderloins
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 cup quartered artichoke hearts, coarsely chopped
1/2 cup grape tomatoes, quartered
2 tablespoons thinly sliced green onion
1/2 teaspoon grated lemon peel
2 teaspoons olive oil, divided
2 tablespoons purchased pesto
1 tablespoon lemon juice
1. Sprinkle chicken with oregano and paprika. Combine artichokes, tomatoes, green onion and lemon peel in small bowl.
2. Heat 1 teaspoon of the oil in medium nonstick skillet over medium-high heat until hot. Cook artichoke mixture 2 minutes or until tomatoes are soft but still hold their shape, stirring occasionally. Remove from skillet; cover to keep warm.
3. Add remaining 1 teaspoon oil to skillet; cook chicken over medium-high heat 4 to 6 minutes or until lightly browned, turning once. Reduce heat to medium-low; spoon pesto over chicken. Arrange artichoke mixture around chicken; drizzle with lemon juice. Cook, covered, 2 minutes or until chicken is no longer pink in center.
PER SERVING: 300 calories, 17 g total fat (3.5 g saturated fat), 29 g protein, 9 g carbohydrate, 75 mg cholesterol, 300 mg sodium, 5 g fiber