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Warm Lemon Pepper Chicken Salad

Ingredients

• 8 oz (250 g) sugar snap peas
• 1 1/2 lbs (750 g) “"B"” size red potatoes
• 2 tsp (10 mL) salt
• 4   boneless, skinless chicken breasts (4 oz/125 g each)
• 2 tbsp (30 mL) Lemon Pepper Rub, divided
• 1   lemon
• 1   garlic clove, pressed
• 1/4 cup (50 mL) olive oil
• 1 medium red bell pepper
• 1/2 small red onion
• 1 jar (6 oz/170 mL) marinated artichoke heart quarters, drained
• 1/2 cup (125 mL) chopped fresh parsley (optional)

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