Paleo Dinner- Lemon Artichoke Chicken With Roasted Green Beans & Tomatoes

Saturday, March 09, 2013

Chicken artichoke blog

Image from Practical Paleo


  • 4 tablespoons grass fed butter
  • 1 onion sliced thinly
  • 1 bag of frozen artichoke hearts or buy canned it doesn't really matter. 
  • 1/4 cup of capers drained
  • Juice of two lemons
  • Boneless skinless chicken thighs (I get mine in a bag from Trader Joes). Really use any chicken you have it's fine.

Preheat oven to 375 degrees. In a a large, oven-safe skillet over medium heat, melt  2 Tablespoons of butter. Add the onion and saute’ until translucent. Add the artichoke hearts, capers and lemon juice. Stir to combine. Place the chicken in the skillet and top each with some of the lemon-mix that is already in the skillet and a little pat of butter on each piece of chicken (using the remaining 2 Tablespoons of butter). Place the entire skillet in the oven and bake for 45 minutes or when the chicken reaches 165 degrees internal temperature.

I served this chicken with roasted green beans (organic frozen from Costco) and tomatoes.  Cooked in the oven at the same time as the chicken.  

Delicious and easy dinner!

Adapted from Practical Paleo

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