Ingredients
- 8 oz sugar snap peas
- 1 1/2 lbs red potatoes
- 2 tsp salt
- 4 bonesless skinless chicken breasts
- 2 tbsp lemon pepper rub, divided
- 1 lemon
- 1 garlic clove, pressed
- 1/4 cup olive oil
- 1 jar 6 oz marinated artichoke heart quarters, drained
- 1/2 cup chopped freesh parsley
Preparation
Step 1
1. Place peas and 1/4 cup water into a large micro cooker microwave, covered, on high 2 - 3 minutes or until crisp-tender. Drain using small stainless mesh colander; rinse under cold water & set aide. Slice potatoes and place potatoes, salt & r cups of water into Micro cooker microwave, covered, on high 13 - 16 minutes or until tender, stirring twice, drain, and set aside.
2. Heat grill pan over medium heat 5 minutes. Rub chicken w/1 tbsp of the rub. Spray pan with olive oil. Cook chicken 7-9 minutes or until digital pocket thermometer registers 165 degrees F and juices run clear, turning once. Remove from pan; set aside and keep warm.
3. For dressing, juice lemon to measure 2 tbsp. Combine juice, remaining rub and garlic pressed with garlic press in small batter bowl. Slowly add oil, whisking constantly; set aside.
4. Thinly slice chicken. Combine peas, chicken, artichokes, & parsley, & mix well. Add potatoes & dressing, toss gently. Serve warm.