🧾 Ingredients:

• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil

• 1 lemon, zested and juiced

• 2 tsp dried oregano

• 1 tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• 1 cup artichoke hearts, drained and chopped

• ½ cup Kalamata olives, pitted and sliced

• ¼ cup fresh parsley, chopped

• ½ cup chicken broth

• 1 tbsp capers (optional)

---

🍳 Instructions:

1. Marinate the Chicken (optional for deeper flavor):

• In a bowl, whisk together olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and pepper.

• Add chicken breasts and coat well. Let marinate for 30 minutes (or up to overnight) in the fridge.

2. Cook the Chicken:

• Heat a large skillet over medium-high heat. Add a drizzle of olive oil.

• Sear the chicken breasts for 4–5 minutes on each side, or until golden brown and cooked through (internal temp should be 165°F/74°C). Remove and set aside.

3. Prepare the Sauce:

• In the same skillet, add chicken broth and scrape any browned bits from the bottom.

• Stir in artichoke hearts, olives, capers (if using), and simmer for 2–3 minutes.

4. Combine & Finish:

• Return the chicken to the skillet and spoon sauce over the top.

• Simmer for another 2–3 minutes until flavors meld.

• Sprinkle with fresh parsley before serving.

---

🍽️ Serving Suggestions:

• Serve over couscous, quinoa, rice, or with roasted potatoes.

• Add a simple side salad with cucumbers and feta for a full Mediterranean meal.

---

🥄 Nutrition (Estimate per serving):

• Calories: ~350

• Protein: ~35g

• Carbs: ~6g

• Fats: ~20g