Categories: Meals

Ingredients

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

Directions

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).

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

3. Sprinkle chicken with black pepper and salt. Carefully remove pan from oven. Add 1 tbsp. 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 tbsp. oil, and sprinkle with 1 1/2 tsp thyme. Broil until chicken is done, 10-12 minutes. Place chicken on a cutting board. Add kale mixture to pan; broil until kale is frizzled and edges are crisp, 3-5 minutes.

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

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