Lemon pepper chicken

We've been working on this recipe for a little bit now, and last night it finally came together perfectly! It's got the perfect combination of tang and savory. So yummy! And it's got a little sauce to it, so it's great on top of zoodles, rice, cauli rice, or just by itself! I think we've had it all ways. I'm drooling thinking about it.

(That's gluten free bread you see!)

Last night we just had it by itself and had a potato on the side. Japanese sweet for me and russet for J.

It may not look like much, but I'm tellin ya. That chicken is packing some flaaaavor.

Serves 2

[INGREDIENTS]

• 2 chicken thighs, cut into bite-sized pieces
• 1/4 sweet or yellow onion, sliced 
• 2 cloves garlic, chopped
• Chopped broccoli (amount is dependent on how much veggies you want)
• 8-10 marinated quartered artichoke hearts
• 1/2-1 tbsp olive oil
• Juice from 1/2 a lemon
• 3/4 tsp lemon pepper
• 1/4 tsp coriander 
• Salt and pepper to taste
• optional: cherry or grape tomatoes

[DIRECTIONS]

1. Add olive oil to a pan over medium heat. Add in onions and garlic. Stir. 
2. Once fragrant add in veggies of choice and chicken.Stir.
3. Add 1/4 tsp lemon pepper, salt, pepper, and lemon juice. Stir well and then add another 1/4 tsp lemon pepper.
4. Once chicken is almost done cooking, add 1/4 tsp coriander and more salt/pepper if needed. Add in artichoke hearts. Stir. 
5. That's it! Enjoy.

The beauty of this recipe is that it's really simple, versatile, and absolutely delicious.