Oven-Roasted Chicken with Artichokes, Lemon and Tomato Sauce

Oven-Roasted Chicken with Artichokes, Lemon and Tomato Sauce

Prep Time

15 minutes

Cook Time

35 minutes


6 people

March is National Nutrition Month, so it’s a great time to share ideas for healthful meals that deliver big on flavor. In this recipe, chicken and artichokes are roasted with a squeeze of lemon and a fresh-tasting Italian sauce and served over a bed of couscous. The flavors of roasted red peppers, garlic and Kalamata olives give this chicken entrée a Mediterranean flair.

Recipe courtesy of Campbell’s Kitchen


  • 6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
  • 1 package (8 ounces) frozen artichoke hearts, cut into quarters
  • 3 cups Prego® Heart Smart Roasted Red Pepper & Garlic Italian Sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • 3 cups hot cooked couscous


  • 1 Heat the oven to 400°F.
  • 2 Place the chicken and artichoke hearts into a 17 x 11-inch shallow roasting pan. Stir the sauce, mon juice and lemon zest in a medium bowl. Pour the sauce mixture over the chicken and artichoke hearts.
  • 3 Roast for 35 minutes or until the chicken is cooked through. Serve the chicken mixture over the couscous.
  • 4 RECIPE TIPS: TIP: Try sprinkling the finished dish with some chopped pitted Kalamata olives.


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