1 pound chicken thighs
2 tablespoons olive oil
1/2 teaspoon crushed garlic
3 14-oz cans artichoke hearts in water, well drained
1/4 cup fresh lemon juice
Grated zest of 1 lemon
1/3 teaspoon pepper
1 small handful of freshly chopped parsley
Optional add-ins: sun-dried tomatoes or olives!
Season chicken tenders with pepper. Heat olive oil over medium high heat in a large skillet. Add chicken in one layer and cook about 2 minutes, until lightly browned. Turn and cook on other side briefly, about 1 minute more. Remove chicken from skillet and set aside.
Add garlic and artichokes to the skillet, stirring well to scrape up any browned bits from the bottom of the pan. Add lemon juice and pepper. Stir, then cover and cook on medium high heat for about 1 minute, until garlic is tender and a light sauce forms.
Chop chicken into smaller pieces if desired. Then return chicken to pan with any juices. Add the zest, parsley and any optional add ins. Cook until warmed through.
8 min amrap of each of the following (2 min rest):
3 power snatch(60k,40k), 5 box jumps)
then 30 double unders, 10 ring dips
then 3 power snatch,5 box jumps