Lemon Basil Chicken with Artichokes and Roasted Broccolini

A quick, flavorful summer meal

Level 1: In under 40 minutes, you have a full meal! Adapted from hello fresh 

Ingredients: ( 2 servings)

2 chicken breasts

8 oz broccolini

1 yellow onion

2 cloves garlic

1 bunch basil

1 lemon

1 can artichoke hearts- about 8 oz

1 packet chicken stock concentrate or broth concentrate- can be low sodium 

EVOO

1. Preheat oven to 400 degrees. Trim and discard the bottom inch of the broccolini, then toss the broccolini on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven to roast for 20-25 minutes, until beginning to crisp.

2. Meanwhile, prep the ingredients: halve, peel, and dice the onion. Mince or grate the garlic. Thinly slice the basil. Zest and halve the lemon. Dice the chicken into 1-inch pieces. Drain and rinse the artichokes.

3. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onions and cook, tossing, for 5 minutes, until softened. Season with salt and pepper. Add the garlic and cook 30 seconds, until fragrant. Add the chicken to the pan and cook, tossing for 2-3 minutes, until browned but not yet cooked through. Season with salt and pepper.

4. Add the lemon zest, artichokes, stock concentrate, 1 cup water, and half the basil to the pan. Bring to a simmer and cook 3-4 minutes, until sauce has thickened and chicken has cooked through. Season with salt and pepper.

5. Serve the chicken and artichokes in the pan sauce with the crispy broccolini alongside. Top with a squeeze of lemon and the remaining basil.