Toss potatoes and 1 tablespoon oil in bowl. Microwave, covered, until potatoes begin to soften 4 to 7 minutes.

Pat chicken dry with paper towels and season with salt and pepper. Heat remaining oil in large nonstick skillet over medium-high heat until just smoking. Add chicken and cook until golden brown andcooked through, about 5 minutes per side. Tansfer to platter and tent with foil.

Add potatoes to empty skillet and cook until well browned, about 4 minutes. Stir in artichoke hearts and cook until heated through, about 2 minutes. Add garlic, lemon juice, lemon zest and oregano and cook until fragrant, about 30 seconds. Season with salt and pepper and transfer to platter with chicken. Serve.

Per Serving (excluding unknown items): 357 Calories; 10g Fat (26.5% calories from fat); 56g Protein; 7g Carbohydrate; 4g Dietary Fiber; 137mg Cholesterol; 196mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.