Lemon-Pesto Chicken With Artichokes (For 2)

• 8 ounces chicken tenderloins
• 12 teaspoon dried oregano
• 12 teaspoon paprika
• salt and pepper
• 12 cup quartered artichoke heart, coarsely chopped
• 12 cup grape tomatoes, quartered
• 2 tablespoons thinly sliced green onions
• 12 teaspoon grated lemon peel (yellow zest only)
• 2 teaspoons olive oil, divided
• 2 tablespoons purchased pesto sauce
• 1 tablespoon lemon juice

1. Sprinkle chicken with oregano, paprika, salt and pepper.
2. Combine artichokes, tomatoes, green onion and lemon peel in small bowl.
3. Heat 1 teaspoon of the oil in medium nonstick skillet over medium-high heat until hot.
4. Cook artichoke mixture 2 minutes or until tomatoes are soft but still hold their shape, stirring occasionally.
5. Remove from skillet; cover to keep warm.
6. Add remaining 1 teaspoon oil to skillet; cook chicken over medium-high heat 4 to 6 minutes or until lightly browned, turning once.
7. Reduce heat to medium-low; spoon pesto over chicken.
8. Arrange artichoke mixture around chicken; drizzle with lemon juice.
9. Cook, covered, 2 minutes or until chicken is no longer pink in center.

chicken, oregano, paprika, salt, grape tomatoes, green onions, lemon peel, olive oil, pesto sauce, lemon juice

Taken from www.food.com/recipe/lemon-pesto-chicken-with-artichokes-for-2-516970 (may not work)