Oven-Roasted Chicken with Artichokes, Lemon and Tomato Sauce
From:Campbell's Kitchen
Prep: 15 minutes
Cook: 35 minutes
Serves:6
Ingredients:
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 package (8 ounces) frozen artichoke heart, cut into quarters
3 cups Prego® Heart Smart Roasted Red Pepper & Garlic Italian Sauce
1 tablespoon lemon juice
1 teaspoon grated lemon zest
3 cups hot cooked couscous
Directions:
Heat the oven to 400°F.
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.
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.
Nutrition Information
Calories 285, Total Fat 6g, Saturated Fat 2g, Cholesterol 67mg, Sodium 529mg, Total Carbohydrate 28g, Dietary Fiber 6g, Protein 28g, Vitamin A 16%DV, Vitamin C 16%DV, Calcium 5%DV, Iron 12%DV