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Oven-Roasted Chicken with Artichokes, Lemon and Tomato Sauce

Oven-Roasted Chicken with Artichokes, Lemon and Tomato Sauce


  • 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

Prep Time:

15 min

Cook Time:

35 min



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


  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.