Ingredients: 4 chicken breasts Nonstick cooking spray Lemon-pepper seasoning 1 bunch asparagus, trimmed 2 teaspoons extra virgin olive oil Garlic powder Salt and black pepper to taste 4 handfuls baby spinach Feta cheese for garnish 1 tomato, chopped, for garnish (optional) Artichoke Salsa: 1 can quartered artichoke hearts, drained and roughly chopped 2 tablespoons capers, rinsed and drained ¼ small red onion, chopped Juice of ½ lemon 2 tablespoons reduced-fat Italian salad dressing 1 clove garlic, microplaned or minced ½ teaspoon dried oregano ¼ teaspoon dried thyme ⅛ teaspoon red chile flakes Salt and black pepper to taste

Directions: Spray chicken breasts with cooking spray and season with lemon-pepper seasoning on both sides. Spray unheated skillet with cooking spray. Cook chicken over medium-high heat for 4 to 5 minutes on each side or until chicken is no longer pink in the middle. Preheat oven to 425°F. Toss asparagus with oil, garlic powder, and the dash each salt and pepper; roast on a baking sheet for 10 minutes. Combine ingredients for artichoke salsa in a medium-size bowl. Place a handful of spinach on each of four plates and top with asparagus, chicken, and salsa mixture. Sprinkle feta cheese and, if desired, fresh tomato on top. Makes 4 servings. *See more recipes in our meats collection