Lemon-roasted Chicken With Avocado and Warm Artichoke Hearts

If you're not used to eating warm salads, this recipe is a fantastic introduction.

Lemon-Roasted Chicken With Avocado And Warm Artichoke Hearts
 Matt Armendariz

This rapid-fire recipe “embodies all that’s good about pan searing with the ingredients you’re apt to keep on hand,” says Viviani. The side salad of avocado and canned artichokes marry perfectly with the lemony chicken, especially because the artichokes are heated up in the same pan.

You can check out more easy-to-make Italian recipes from Fabio Viviani here.

Prep time

7 min.

Cook time

10 min.

  • 3 chicken breasts, cut in half lengthwise
  • 2 Tbsp lemon juice
  • 1 small can artichoke hearts, cut into quarters
  • 2 heads frisee lettuce, root removed
  • 1 Tbsp honey
  • 2 Tbsp white vinegar
  • 1/4 cup olive oil
  • 2 avocados, diced and pitted
  • 2 cloves garlic, grated
  • 2 green onions, cut sharply on the bias
  • 15 basil leaves, torn
  • Olive oil
  • Salt and pepper

Heat a large non-stick pan on medium-high heat with a drizzle of oil inside. Season chicken with salt and pepper and then place into the pan. Cook for 2 minutes. Flip chicken, and add lemon juice and artichokes to the pan. Cook for 2 minutes.

Pull frisee lettuce apart into bite-size pieces. In a large bowl, combine frisee with honey, vinegar, olive oil, avocados, garlic, green onions, and basil, along with warm artichokes, and toss to dress. Serve chicken along with warm salad.