Last Wednesday I made this for my sister and her friend, so this Wednesday I’m showing it to you.
Here’s how you do it:
Start lemon artichoke risotto – while it’s cooking, you can prep and cook the chicken in between bouts of stirring the risotto.
Here’s the recipe for the crispy chicken – once you stick it in the oven it’ll take about 12 minutes to finish cooking.
When the chicken is out of the oven and resting, toss together a really quick herb salad with just lemon juice, olive oil, salt, and pepper as the dressing.