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Chicken Beans and Artichoke Meal

Serves: 2

Making light meals doesn’t mean you have to lose flavour. Mixing up the veggies always make the meal unique. The beans and artichoke are baked so that they get a little crunchy and the char gives a really deep flavour when you put them in the lemon pan at the end. Served with a side salad this is a full meal.


300 gr French green beans cleaned and cut in half

1 14-oz can artichoke hearts, halved and pat dried

¼ cup olive oil

1 tbsp dried thyme

1 tbsp garlic salt

¼ cup grated parmesan cheese

1 tbsp olive oil

2 chicken breasts

Garlic salt or salt and pepper to taste

1 lemon


  1. Preheat oven 425°F and line large baking sheet with aluminum foil

  2. In a large bowl add green beans, artichoke, ¼ olive oil, thyme, garlic salt and parmesan cheese

  3. Toss well and spread out on large baking sheet making sure artichoke are cut side down

  4. Place in oven to bake until bottom of veggies are char brown, once cooked remove from oven and place veggies in a bowl

  5. In the meantime heat 1 tbsp oil in oven-proof skillet, season chicken breasts and cook chicken until golden brown on each side. About four minutes on each side

  6. Cut lemon in half and squeeze on chicken

  7. Place lemon cut side down in skillet and place in oven

  8. Turn chicken after five minutes and stir around to coat with lemon juice

  9. Cook until chicken is cooked, about 10 more minutes

  10. Remove chicken and place veggies in skillet and stir around to coat with lemon juice

Serve chicken with beans, artichoke and a side salad


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