Prep/cook time: 15 minutes

Serves 4 / Prep tip: If your kids don’t like artichokes, they can be omitted; the dish still will be delicious.

1 pound chicken tenders

2 1/2 tablespoons extra-virgin olive oil, divided

4 cloves garlic, finely chopped

3 14-ounce cans artichoke hearts in water, well drained

1/4 cup fresh lemon juice

1/4 teaspoon sea salt, divided

1/4 teaspoon ground white, black, green, and pink peppercorns (or black only), divided

Grated zest of 1 lemon (about 1 teaspoon, or to taste)

1 tablespoon chopped fresh flat-leaf parsley

4 tablespoons grated Parmesan cheese (optional)

1. Lay chicken tenders on a large plate and season with salt and pepper. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add tenders in one layer and cook about 2 minutes, until lightly browned on one side. Turn and cook on other side briefly, about 1 minute more. Remove, cover, and keep warm.

2. Add remaining 1/2 tablespoon olive oil to pan. Add garlic and artichokes, stirring well to scrape up any browned bits. Add lemon juice and salt and pepper. Stir briefly, then cover and cook on medium-high for about 1 minute, until garlic is tender and a light sauce forms. Return chicken to pan with any juices, plus zest and parsley; stir until warmed through. Serve, sprinkled with cheese, if desired.

PER SERVING: 324 cal, 23% fat cal, 9g fat, 1g sat fat, 66mg chol, 32g protein, 37g carb, 16g fiber, 448mg sodium