Lemon Artichoke Chicken

Ingredients

• Chicken breast

  raw, skinless

  2 full breast (both fillets) or 472g

• Oat Fiber

  Trim Healthy Mama

  ¼ cup or 28g

• Great Value Extra Virgin Olive Oil

  USDA Nutrition Information

  1 Teaspoon or 100g

• Ghee

  Omkara

  2 tbsp or 28g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  1 tsp or 2g

• Shallots

  raw

  1 shallot (medium) or 43g

• Garlic

  raw

  2 cloves, minced or 6g

• Quartered & Marinated Artichoke Hearts

  Marinated & Quartered, Native Forest

  30 pcs or 290g

• Water

  ½ cup or 118g

• Oregano

  dried

  2 tsp, ground or 4g

• Lemon

  raw, with peel

  1 fruit without seeds or 108g

• Spring Mix Salad

  Fresh Discoveries - Walmart

  5 oz or 140g

Directions

1. Evenly coat chicken in oat fiber. Heat oil and ghee in large skillet over medium-high heat. Add chicken, and season with salt and pepper. Cook 3 minutes, stirring occasionally, until browned (safe internal temp 165F). Add shallot; cook 2 minutes. Add garlic; cook 1 minute.
2. Pour reserved marinade into skillet to deglaze, scraping any browned bits from bottom of pan. Cover and cook 2 minutes until sauce starts to thicken.
3. Add water, artichokes, oregano, and lemon zest and juice to skillet. Cover and cook 2 minutes. Add greens; cover and cook 2 minutes more. Stir well and serve immediately. Refrigerate leftovers.
4. Oat fiber can be subtracted from macros as it is entirely just hulls and cannot be used by the body at all. Can be served over rice if your diet allows it.