Sheet Pan Artichoke Chicken with Goat Cheese
View original ↗
The Real Food Dietitians · by Jessica Beacom★ 5.0

Sheet Pan Artichoke Chicken with Goat Cheese

NUTRITION · PER SERVING42M COOK
CAL 20%·PRO 65%
CARBS 15G16% OF CAL
6G FIBER0G ADDED4G INTRINSIC5G OTHER4G TOTAL SUGAR
FAT 24G56% OF CAL
5G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sheet pan roasted chicken thighs with artichokes, mushrooms, bell peppers, spinach, and goat cheese. Colorful, nutritious, and ready in under 45 minutes for a weeknight dinner.

mainchickengluten free
View the full recipe on The Real Food Dietitians →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 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
PREP
20M
SODIUM
647MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.