Add oil to a large skillet and heat on medium heat.
Add the cubed chicken to a bowl and toss with 2 TBS cornstarch. Add the chicken into the skillet and add salt and pepper. Cook 3 minutes, turning while cooking, and then add the shallot and garlic. Cook 2 minutes while sautéing.
Add the chicken broth and stir. Cook for 2 minutes. Add artichokes, oregano, and lemon zest, stir.
Using the fresh lemon juice, mix with 1 TBS cornstarch, then add to the skillet. Turn the heat to high, and once the sauce starts bubbling (20-30 seconds), reduce the heat to low and simmer for 1-2 minutes.
Add the spinach and cover the skillet. Cook for 2 minutes, then open and stir the mixture to mix in the spinach. Remove from heat and garnish with lemon wedges. Serve immediately.
6 servings per skillet.
Nutritional info per serving: 195 calories, 4 grams fat, 11 grams carbohydrates, 3 grams fiber, 2 grams sugar, and 26 grams of protein. 4 WW points
recipe from DomesticSuperhero.com