Oven-Roasted Chicken with Artichokes, Lemon and Tomato Sauce
Recipe from Prego Italian Sauce

Chicken and artichokes are roasted with squeeze of lemon and a fresh-tasting Italian sauce and served over a bed of couscous.


Oven-Roasted Chicken with Artichokes, Lemon and Tomato Sauce

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Servings: 6
Prep Time: 15 mins
Total Time: 50 mins
Related Categories: Artichokes, Baked and Roasted Chicken, Boneless Chicken, Boneless Chicken Breasts, Boneless Chicken Breasts, Couscous
 
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Ingredients
  • 6 
    skinless, boneless chicken breast halves (about 1 1/2 pounds)
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  • 1  pkg.
    (8 ounces) frozen artichoke heart, cut into quarters
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  • 3  cups
    Prego® Heart Smart Roasted Red Pepper and Garlic Italian Sauce
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  • 1  tbsp.
    lemon juice
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  • 1  tsp.
    grated lemon zest
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  • 3  cups
    hot cooked couscous
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Directions
1.
Heat the oven to 400 degrees F.
2.
Place the chicken and artichoke hearts into a 17 x 11-inch shallow roasting pan. Stir the sauce, lemon juice and lemon zest in a medium bowl. Pour the sauce mixture over the chicken and artichoke hearts.
3.
Roast for 35 minutes or until the chicken is cooked through. Serve the chicken mixture over the couscous.

Tip:
Try sprinkling the finished dish with some chopped pitted Kalamata olives.

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