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Sheet Pan Chicken and Radish with Creamy Herb Artichoke sauce

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 People

Ingredients

  • 3 cups cooked grains rice, quinoa, farro, pasta
  • 1 lb boneless skinless chicken thighs, cut into bite-sized cubes
  • 1 bunch radishes, tops trimmed off, quartered (about 2 heaping cups)
  • 1 head broccoli, cut into bite-sized pieces about 2 cups
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • ½ cup toasted almonds, chopped
  • Fresh herbs
  • Lemon wedges

For the sauce:

  • 1 14 oz can artichoke hearts, drained and rinsed about 1 1/2 heaping cups quartered
  • 1 cup loosely packed parsley or dill
  • ¼ cup water
  • 2 tbsp olive oil
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp dijon mustard
  • ½ tsp kosher salt
  • 1-2 cloves garlic (optional)

Items you can prep ahead (optional)

  • Toast ½ cup almonds
  • Cook 2 cups of grains (yous should have at least 3 cups cooked)
  • Cut 1 lb boneless skinless chicken thighs into bite-sized cubes
  • Quarter 1 bunch radishes  (about 2 heaping cups)
  • Cut 1 head broccoli into bite-sized pieces (about 2 cups)
  • Make the artichoke sauce

Instructions

  • Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper. Add the chicken, radish, and broccoli. Drizzle with the olive oil and sprinkle with oregano, salt, and pepper. Use your hands to toss everything together to coat in the oil and spices. Spread into an even layer and bake for 20 minutes, or until the broccoli is slightly charred and radishes are browned on the bottom.
  • In a high-speed blender, add the artichokes, herbs, water, oil, tahini, lemon juice, mustard, salt, and garlic (if using) and blend on low, slowly increasing to high until totally smooth.
  • Add about ¾ cup of warm grains to your bowl and top with the chicken/veggies, artichoke sauce, nuts, and herbs. Squeeze lemon generously all over. Sprinkle with some salt and pepper.

Notes

Substitutions:

  • To make vegetarian/vegan, use cubed tofu in place of chicken or just roast the veggies and add some marinated beans to the bowl.
  • Use any veggies you’d like here (equal to about 5 cups).

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Chicken and veggies: up to 4 days in the fridge or freeze for up to 2 months.
    • Artichoke sauce: up to 6 days in the fridge or freeze for up to 2 months.
    • Grains: up to 6 days in the fridge or freeze for up to 2 months.

Leftovers + Repurposing:

  • Warm up leftover grains and chicken/veg in the microwave. Top with sauce, nuts, herbs, and lots of fresh lemon. Sprinkle with salt and pepper. 
  • Turn it into a salad - toss the chicken/veg/grains together (you could add some kale or salad greens). Thin the sauce out with some water (you’ll want to taste and add more salt/lemon since you’re watering it down) and then toss it into the salad to coat. Top with nuts, herbs, lemon, etc…