Recipe of the Week: Sheet Pan Lemon Chicken With Artichokes and Kale

Adapted from Cooking Light

Serves 4


1 bunch lacinato kale, stemmed and torn into large pieces

2 tbsp. olive oil

4 (4oz.) boneless skinless chicken breasts

½ tsp. black pepper

¼ tsp. salt

2 (9 oz.) packages frozen artichokes, thawed and patted dry

1 lemon, quartered

1 tbsp chopped fresh thyme

¼ cup grated parmesan cheese

¼ tsp crushed red pepper



  1. Preheat broiler to high.
  2. Combine kale and ½ tbsp oil in a bowl. Massage leaves until slightly wilted.
  3. Season chicken with salt and pepper.
  4. Add 1 tbsp oil to pan, and tilt to coat.
  5. Add chicken to pan. Broil for 5 minutes.
  6. Add artichokes and lemon quarters to pan. Drizzle with remaining ½ tbsp oil and sprinkle with 1½ tsp thyme. Broil until chicken is cooked, 10 to 12 minutes.
  7. Remove chicken and set aside.
  8. Add kale to pan. Broil until edges of kale are crisp, 3 to 5 minutes.
  9. Return chicken to pan. Sprinkle with remaining thyme, parmesan and red pepper. Squeeze lemon over chicken and vegetables.

Nutrition Per Serving: 243 calories, 9.5 g carbohydrates, 12 g fat, 28 g protein, <1 g sugar, 7 g fiber

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