Lemon-Rosemary Roasted Chicken

with kale Caesar salad and crispy artichokes

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The august Caesar salad reigns over restaurant menus like a benevolent dictator of the romaine empire. We render unto you our version, incorporating decidedly more people-friendly, nutrient-rich kale beside a tender chicken breast laureled in rosemary and lemon. Topped with crispy artichoke hearts, our love for this low-carb, low-cal Caesar is as constant as the Northern Star.

In Your Box (serves 2)

  • 2 oz. Grape Tomatoes
  • 4 oz. Kale
  • 1 Lemon
  • 1 Rosemary Sprig
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1½ oz. Caesar Dressing
  • 6 oz. Artichoke Hearts
  • 1 oz. White Rice Flour

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    432
  • Carbohydrates
    32g
  • Fat
    14g
  • Protein
    44g
  • Sodium
    773mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Wire-Mesh Strainer
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    Prepare the Artichokes

    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.

  • 4

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat. Add ½ tsp. olive oil and chicken to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. 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.

  • 5

    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.

  • 6

    Plate the Dish

    Place salad on plate and top with crispy artichokes. Serve chicken next to salad and garnish with roasted lemon slices.

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