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Shared By Grace Warren Atwood

Creamy Lemon Chicken With Potatoes & Artichokes

Ingredients

  • 6 small red-skinned potatoes (each about 4 1/2 oz), scrubbed and quartered
  • 1 large red bell pepper, seeded and thinly sliced
  • 6 5-oz boneless, skinless chicken breasts
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 cups reduced-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup 2% plain Greek yogurt
  • 2 tbsp arrowroot starch
  • 12 oz frozen artichokes, thawed
  • 3 tbsp chopped fresh dill, plus additional for garnish

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