From the April/May 2016 issue
Serves 4


For the Chicken

  • 4 (5-6 ounce) chicken breasts
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1 TBSP finely grated lemon zest (from about 1 lemon)
  • 1 TBSP honey
  • 2 tsp Italian seasoning
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper

For the Salsa

  • 1 (14-ounce) can artichoke hearts packed in water, drained and roughly chopped
  • 1 medium shallot, finely chopped
  • 2 TBSP finely chopped fresh parsley
  • 1 TBSP fresh lemon juice (from about

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