Lemon Chicken and Nutty Artichokes

Prep Time: 30 min - Cook Time: 1 hour 10 min - Total Time: 1 hour 40 min

Lemon Chicken

6-8 servings

Pre-heat oven to 350F, and line baking sheet with parchment paper

Chicken:

3-5 boneless, skinless chicken breasts

• Butterfly raw chicken into thinner slices with knife, and consider hammering with pot/spoon (or meat mallet) using parchment paper if bigger pieces desired

Wet mixture:

2 large eggs

1 garlic clove, minced

1. Mix the above ingredients in a bowl

2. Dip each piece of chicken into wet mixture, and let excess drip off

Dry mixture:

¾ cup parmesan cheese, grated

¼ cup almond flour

2 tbsp Healthy U Italian Spice

Alternative to Healthy U Italian Spice

2 tbsp dried basil

2 tbsp dried oregano

1 tbsp dried rosemary

2 tbsp dried parsley

1 tbsp dried thyme

1 tbsp red chili flakes

1 tsp garlic powder

½ tsp salt

½ tsp ground black pepper

1. Mix the above ingredients in a bowl

2. After chicken that was dipped in “wet mixture” dip in “dry mixture”

3. Add battered chicken to baking tray and place in

Baking Sauce:

¼ cup lemon juice

¼ cup chicken broth 2 Tablespoon oil

2 garlic cloves, minced

¼ tsp, coarse ground black pepper

1. Mix the above ingredients in a bowl

2. After the chicken has baked for 20 minutes, add sauce and turn to coat. Continue baking until chicken is cooked through. Garnish with lemon slices and finely chopped parsley if desired.

Nutty Artichokes

Makes 6-8 servings

Pre-heat oven 350F, and line baking sheet with parchment paper

Ingredients & Directions:

Artichokes:

4 large artichokes

Juice from 1 lemon

1. Boil or steam artichokes in water and lemon juice for 10-15 minutes

2. Remove from pot, and when cooled down:

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  • Cut away the top inch of the artichoke

  • Cut in half, lengthwise

  • Remove furry choke centre with a spoon, and all purple inner leaves

  • Rinse off in water, and add artichokes to the baking tray

Artichoke finishes:

½ cup oil

1 tsp sea salt

3 cloves garlic, diced

Freshly ground black pepper

1. Mix all ingredients, and pour finishes on top of artichokes on baking tray

2. Bake for 25-35 minutes

Yogurt sauce:

1 cup 0% plain Greek yogurt

Juice from ½ lemon

½ tsp sea salt

1-2 cloves garlic, minced

1. Serve artichokes with a dollop of yogurt sauce, or dip artichoke leaves into yogurt dip