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Mediterranean Chicken with Artichokes & Penne Pasta

Optional Protein Aternatives:

  1. Legumes or beans to make it vegetarian (or vegan with removing the cheese)
  2. Seasoned salmon to add in additional Omega Fats


Optional Mediterranean Seasonings:

  1. Basil
  2. Bay Leaves
  3. Coriander
  4. Cumin
  5. Dill
  6. Lavendar
  7. Sage
  8. Thyme

6 ounce
Chicken Breast
1 tablespoon
Olive Oil
1⁄2 unit
1 us fluid ounce
Lemon Juice
4 ounce
Penne Pasta, low carb
2 tablespoon
Parmesan Cheese
1 cup
Artichoke Hearts


  1. Crush garlic clove.
  2. Place garlic and remaining ingredients in large resealable bag. Marinate in the refrigerator for 8-12 hours.
  3. One hour before serving, preheat oven to 450 degrees.
  4. Line a baking sheet with foil, and place chicken and marinade on pan.
  5. Place pan in oven, then reduce heat to 325 degrees.
  6. Bake for 35-45 minutes, or until chicken is cooked through and the juices run clear.


  1. Bring 4 quarts of water to a rolling boil, add salt to taste.
  2. Pasta to boiling water. Stir gently.
  3. Return to a boil. For authentic "al dente" pasta, boil uncovered, stirring occasionally for 8 minutes
  4. Remove from heat & add chopped chicken, lemon, artichoke hearts and shaved parmesan


Prep time30 minutes
Cooking time45 minutes

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