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Loading...| 8 ounces chicken tenderloins | |
| 1/2 teaspoon dried oregano | |
| 1/2 teaspoon paprika | |
| salt and pepper | |
| 1/2 cup quartered artichoke heart , coarsely chopped | |
| 1/2 cup grape tomatoes , quartered | |
| 2 tablespoons thinly sliced green onions | |
| 1/2 teaspoon grated lemon peel ( yellow zest only ) | |
| 2 teaspoons olive oil , divided | |
| 2 tablespoons purchased pesto sauce | |
| 1 tablespoon lemon juice |
| 1. | Preheat oven to 400°F. |
| 2. | In a small bowl, combine the oregano, paprika, salt, and pepper. Rub the chicken tenderloins with the mix. |
| 3. | In a mixing bowl, combine the artichoke heart, grape tomatoes, green onions, lemon zest, and 1 tsp of olive oil. Mix thoroughly and place in an oven-safe dish. |
| 4. | Place the seasoned tenderloins on top of the vegetable mixture and bake for 12-15 minutes. |
| 5. | In a separate bowl, mix the pesto sauce, lemon juice, and 1 tsp of olive oil. Drizzle over the cooked chicken and veggies before serving. |
This dish is full of flavour and easy to make.
The combination of lemon and pesto gives it a unique tangy flavour.
Chicken tenderloins might dry out if overcooked.
Not suitable for vegan or vegetarian diets.
Chicken is a great source of protein, while tomatoes are high in antioxidants and vitamin C.
Artichokes contain fiber, folate, and vitamin C and are known for their benefits in promoting overall digestive health.
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