Lemon Chicken with Artichokes and Kale

By sandy_h

Cooking Light March 2018

Note: Smaller chicken breasts (about 5 ounces each) will cook more easily in the time frame. Trim larger breasts to size and use the remaining chicken for tomorrow's soup or stir-fry.

Ingredients

• 1 1 bunch 1 (6-oz) bunch lacinato kale, stemmed and torn into larger pieces
• 3 3 3 Tbsp olive oil, divided
• 4 4 4 (5-oz) skinless, boneless chicken breasts
• 1/2 1/2 1/2 tsp black pepper
• 1/4 1/4 1/4 tsp kosher salt
• 2 2 pkg 2 (9-oz) pkg frozen artichokes, thawed and patted dry
• 1 1 1 lemon, cut into quarters
• 1 1 1 Tbsp chopped fresh thyme, divided
• 2 2 1/2 oz Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
• 1/4 1/4 1/4 tsp crushed red pepper

Preparation

Step 1

Preheat broiler to high with oven rack in top position. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).

Combine kale and 1 Tablespoon oil in a bowl; massage leaves with your hands until slightly wilted.

Sprinkle chicken with black pepper and salt. Carefully remove pan from oven. Add 1 Tablespoon oil to pan; tilt pan to coat. Add chicken to pan; broil 5 minutes. Add artichokes and lemon quarters to pan. Drizzle with remaining 1 Tablespoon oil, and sprinkle with 1 1/2 teaspoons thyme. Broil until chicken is done, 10 to 12 minutes. Place chicken on a cutting board. Add kale mixture to pan; broil until kale is fizzled and edges are crisp, 3 to 5 minutes.

Return chicken to pan; sprinkle with remaining 1 1/2 teaspoons thyme, cheese, and red pepper. Squeeze lemon quarters over chicken and vegetables.