Here is this weeks recipe, try and see if it is as hearty as it sounds!
Chicken Tenders with Lemon and Garlic: Serves about 4
1 pound chicken tenders
2 1/2 tablespoons extra-virgin olive oil, divided
4 cloves garlic, finely chopped (love garlic but my wife says otherwise)
3 14 ounce cans artichoke hearts in water, well drained
1/4 cup fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground white, black, green and pink peppercorns
grated zest of lemon, about 1 teaspoon, or to taste
1 tablespoon chopped fresh flat-leaf parsley
4 tablespoons grated Parmesan cheese (optional)
How to cook:
1. Season chicken tenders with salt and pepper.
Heat 2 tablespoons olive oil over med heat in large skillet.
Add tenders in one layer and cook about 2 minutes, until lightly browned.
Turn and cook on other side briefly, about 1 minute more. Remove, cover, and keep warm.
2. Add remaining 1/2 tablespoon olive oil to pan.
Add garlic and artichokes, stirring well to scrape up and browned bits.
Add lemon juice and salt and pepper.
Stir briefly, then cover and cook on medium-high for about 1 minute, until garlic is tender
and a light sauce forms.
Return chicken to pan with any juices, plus zest and parsley; stir until warmed through.
Serve, sprinkled with cheese, if desired.
Particulars per serving: 324 cal, 23% fat cal, 9g fat, 1g sat fat, 66mg chol, 32g protien
37g carbs, 16g fiber, 448mg sodium.
Enjoy.....next week a new recipe!