The Recipes

Chicken with Artichoke Salsa

If you're short on time, pounding out a protein shortens the cooking time.  Place it between two sheets of plastic on a cutting board and pound from the center out.

Chicken with Artichoke Salsa

Serves: 1     Time: 20 minutes     Difficulty: Easy as pie 


- 1 boneless, skinless chicken thigh

- 1/4 c. flour

- 1 tsp. cumin

- 1 tsp. coriander

- 1 tsp. garlic powder

- 2 T. diced cucumber

- 2 T. diced onion

- 1 scallion, green part chopped

- 4 artichoke heart quarters, diced

- 3 cherry tomatoes, diced

- 1/2 lime, juiced

- salt, pepper, olive oil


Dice the tomatoes, cucumber, onion, scallion, and artichokes and combine in a small container.  Season with salt and pepper and stir in the lime juice.

Pound the chicken thigh to 1/4-in. thickness.  Season with salt and pepper.

Combine the flour, coriander, cumin, and garlic powder in a shallow plate.  Add salt and pepper and mix thoroughly.

Heat 1 T. of olive oil in a pan.

Dredge the chicken in the flour and shake off any excess.  Cook the chicken in the pan for 3 minutes per side.

Plate the chicken and top with the salsa.