gluten-free | easy
+ chicken thighs + avocado oil + fresh lemon juice + garlic cloves + fresh thyme + paprika + baby artichokes + mushrooms + red bell pepper + shallot + baby spinach + soft goat cheese + salt & pepper to taste
Trim and cut the baby artichokes into halves. If using medium artichokes, cut into quarters and remove the chokes.
In a small bowl, combine the oil, lemon juice, garlic, thyme, paprika, salt & pepper and whisk.
Place the artichokes, mushrooms, bell pepper, and shallots on baking sheet, toss with oil. Place artichokes cut-side down.
Nestle the chicken into the veggies and bake for 20 minutes. Remove from oven and sprinkle spinach over the vegetables. Return to the oven and bake another 2 minutes.
Remove from the oven, stir spinach into veggies and sprinkle with goat cheese and garnish with lemon slices and fresh thyme.
This colorful and nutritious Sheet Pan meal is perfect for busy weeknights because it's ready in under 45 minutes!
Tangy lemon-thyme and juicy chicken for dinner!