Skillet Chicken with Beets, Olives and Artichoke Hearts

When your lunch is pink, people will ask you about it. This was an easy, delicious and colorful meal that had my coworkers questioning the contents of my Tupperware all week.

Skillet Chicken with Beets, Olives and Artichoke Hearts

6 boneless, skinless chicken thighs

2 golden beets

2 red beets

1/2 can of artichoke hearts

1/2 cup of kalamata olives

6 cloves of garlic 

chopped onion

tbsp olive oil

fresh thyme

juice and zest of one lemon

1 cup homemade veggie broth
Salt, pepper, garlic and onion powder

Oven at 425
Get your skillet hot, add oil, onions and garlic. Cook til browning
Season chicken with salt, pepper, garlic and onion powder
Add to skillet, cooking for 4-5 minutes each side. Should be a little brown when flipped
Add lemon zest, beets, veggie broth, olives and artichoke hearts.
Simmer for 5 minutes
Put skillet in oven for 30 minutes
Remove skillet from oven, Add lemon juice and thyme.
Let chicken rest for 5 minutes
I served over sauteed garlic spinach.
Your pink dinner is done!