Lemon-Rosemary Roasted Chicken with kale Caesar salad and crispy artichokes
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 oz. Grape Tomatoes
- 4 oz. Kale
- 1 Lemon
- 1 Rosemary Sprig
- 2 Boneless Skinless Chicken Breasts
- 11/2 oz. Caesar Dressing
- 6 oz. Artichoke Hearts
- 1 oz. White Rice Flour
Directions
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Move oven rack to bottom position. Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray. Place a wire-mesh strainer in the sink.
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Halve grape tomatoes. Stem kale and coarsely chop. Zest lemon and cut into ¼" slices. Stem and mince rosemary. Rinse chicken, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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Place kale and Caesar dressing in a medium mixing bowl. Toss to coat, then use your hands to massage dressing into kale leaves. Add grape tomatoes, toss again, and set aside.
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Drain and rinse artichokes, then gently press between paper towels to dry. Place artichokes and white rice flour onto a plate and toss to completely coat. Set aside.
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Place a medium non-stick pan over medium-high heat. Add ½ tsp. olive oil and chicken to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Wipe pan clean. Place lemon slices on and around chicken. Place on bottom rack of oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes. Remove from oven, sprinkle with rosemary and lemon zest (to taste), and rest 3 minutes.
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Line a plate with a paper towel. Return pan used to sear chicken to medium heat. Add 1 Tbsp. olive oil to hot pan. Shake excess flour from artichokes and add to hot oil. Cook, while turning artichokes as they start to color, until golden brown and crispy on all sides, 6-9 minutes. Remove artichokes to towel-lined plate.
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Place salad on plate and top with crispy artichokes. Serve chicken next to salad and garnish with roasted lemon slices.