Weeknight dinners should be easy. No one wants to spend hours in the kitchen after a long day. But just because dinner is easy, doesn't mean that it can't be delicious and healthy and pretty to look at too. This dinner checks all of those boxes. It is easy, delicious, and just over 300 calories.

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1lb Boneless, Skinless, Chicken Thighs

14 Asparagus Spears, woody stems removed

1/2 cup Artichoke Hearts, diced

1/2 Cup Red Onion, diced

1 Roma Tomato, diced

2 tbsp Capers

1 tsp minced garlic

1 tbsp Extra Virgin Olive Oil

1 Lemon, juiced

1 tsp Oregano

1 tsp Thyme

1/4 cup Garlic & Herb Crumbled Feta

Preheat oven to 425 and heat a skillet with a small amount of olive oil over medium heat. Place asparagus on a baking sheet and bake for 10 minutes until roasted. Season chicken with salt and pepper, and brown each side in the skillet. Cover skillet with a lid, and let chicken cook through until done. Meanwhile, combine all remaining ingredients, except feta, in a small bowl and toss with salt and pepper to taste. 

To serve, plate half of the chicken on top of half of the asparagus, and top with half of the salsa mixture. Sprinkle each plate, with half of the feta, and serve.