Mediterranean Lemon Chicken with Artichokes & Olives
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 lemon, zest and juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup artichoke hearts, drained and chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup chicken broth
- 1 tablespoon capers (optional)