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

Adapted from Cooking Light

Serves 4

Ingredients:

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

Directions:

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