Servings: Serves 4
Ingredients
- Nonstick cooking spray
- 1 lb. boneless skinless chicken thighs
- 3 tablespoons avocado oil or olive oil
- 2 tablespoons fresh lemon juice (½ medium lemon), plus more for rubbing the artichokes after cutting
- 2 garlic cloves, grated or minced
- 1 teaspoon fresh thyme leaves (or scant ½ teaspoon dried thyme), plus more for garnish
- ¼ teaspoon paprika
- 4 Ocean Mist Farms baby artichokes, trimmed and halved (or 2 medium artichokes*, cut into quarters and chokes removed*)
- 8 ounces cremini or baby bella mushrooms, quartered
- 1 small red bell pepper, sliced
- 1 large shallot, thinly sliced (or ½ small red onion)
- 4 cups baby spinach, lightly packed
- 2 ounces soft goat cheese, crumbled
- Fine salt and black pepper
- Optional for serving: Lemon slices and/or fresh thyme
Instructions
- Preheat the oven to 400℉. Spray a large rimmed baking sheet with cooking spray and set aside.
- Pat chicken dry with a paper towel and season with salt and pepper.
- In a small bowl, combine the oil, lemon juice, garlic, thyme, paprika, ¾ teaspoon salt, and ¼ teaspoon pepper and whisk well.
- Season the chicken with 1 tablespoon of the oil mixture, toss to coat then set aside.
- Place the artichokes, mushrooms, bell pepper, and shallots on the prepared baking sheet and toss well with the remaining oil mixture. Place the artichokes cut-side down.
- Nestle the chicken into the vegetables and place the baking sheet in the oven. Bake for 20 minutes or until the chicken is cooked through (165℉ on an instant-read thermometer).
- Remove the baking sheet from the oven and scatter the spinach over the vegetables. Return the pan to the oven and bake for another 2 minutes or until the spinach starts to wilt.
- Remove the pan from the oven, stir the spinach into the other vegetables and sprinkle with crumbled goat cheese and garnish with lemon slices and fresh thyme.
Notes
*How to remove the fuzzy choke from an artichoke (if not using baby artichokes): Slice the artichoke in half lengthwise. Using a spoon, scrape/scoop the fuzz away from the heart. Rub the cut sides with lemon juice to prevent browning.
Nutrition Information
- Serving Size: ¼ recipe
- Calories: 336
- Fat: 20 g
- (Sat Fat: 6 g)
- Sodium: 250 mg
- Carbohydrate: 16 g
- (Fiber: 8 g
- Sugar: 4 g)
- Protein: 28 g
- Cholesterol: 95 mg