Preheat oven to 400 degrees and prepare a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Peel and mince shallot. Zest lemon, halve, and juice. Drain, rinse, and coarsely chop artichokes. Stem and coarsely chop kale. Cut red pepper into 1/4” dice. Cut twine into four equal pieces. Rinse chicken breasts and pat dry.

Heat a medium oven-safe pan over medium-high heat. Add butter and artichokes to pan and cook 2 minutes. Add 1 Tbsp. minced shallot, kale, and red pepper to pan and cook until soft, about 3 minutes. Add 1 Tbsp. lemon juice, and salt and pepper to taste. Transfer to large plate and spread out to cool. Wipe pan clean.

Combine cauliflower florets, tomatoes, 1 Tbsp. lemon juice, and 1 Tbsp. olive oil on prepared baking sheet. Season with a pinch of salt and pepper. Roast for 25 minutes, or until tender and caramelized. Remove from oven and set aside.

Place chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet or small pan, pound chicken to an even ⅓” thickness. Remove plastic wrap and season both sides with salt and pepper. Lay a breast over 4 lengths of twine. Place stuffing on chicken breast, leaving a 1/4” border at edges. Place the 2nd breast over filling and secure by tying twine around stacked chicken breasts. Make sure twine is tied tight enough to form a cylinder, but not so tight the stuffing is forced out the ends.

Heat same oven-safe pan used for stuffing over medium-high heat. Add 2 tsp. olive oil and stuffed chicken breasts to hot pan and cook 2-3 minutes, or until golden brown on first side. Turn chicken and place pan in oven. Roast 10-12 minutes, or until chicken is fully cooked to a minimum internal temperature of 165 degrees. Using a potholder, remove chicken from oven and set aside.

Arrange roasted cauliflower on plate. Pace a stuffed chicken breast next to cauliflower and garnish with a lemon zest.