Lemon-Rosemary Roasted Chicken

Ingredients

• 2 oz Grape Tomatoes
• 4 oz Kale
• 1 Lemon
• 1 Rosemary Sprig
• 2 Boneless Skinless Chicken Breasts
• 1 ½ oz Caesar Dressing
• 6 oz Artichoke Hearts
• 1 oz White Rice Flour
• Olive Oil
• Salt Pepper
• Halve grape tomatoes. Stem kale and coarsely chop.

Instructions

1. 1

   Cooking Spray: Wire-Mesh Strainer

2. 2

   Roasting lemon mellows its: acidity, adding unique citrus flavor to chicken breasts. Massaging dressing into kale leaves breaks down its cell walls, making it less bitter and allowing it to better absorb flavors from dressing.

3. 3

   Prepare the Ingredients: 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.

4. 4

   Cook the Chicken: heat. Add ½ tsp. olive oil and chicken to hot pan.

5. 5

   Sear on one side until golden brown, 2-4 minutes.: 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.

6. 6

   Make the Salad: 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.

7. 7

   Cook the Artichokes: 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.

8. 8

   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.

9. 9

   Plate the Dish: Place salad on plate and top with crispy artichokes. Serve chicken next to salad and garnish with roasted recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • All stoves, like snowflakes, are different. If artichokes are taking too long to begin browning, turn heat up slightly. If they are browning too fast, turn heat down slightly. the recipe before you start–we promise it will be time • Move oven rack to bottom • Place a wire-mesh strainer in