• Pat chicken dry and place in a large resealable plastic bag. Whisk olive oil, lemon juice, parsley, lemon zest, 1/2 tsp salt and the pepper. Pour half over chicken, making sure to coat each piece. Seal and marinate 30 minutes at room temperature.

  • Meanwhile, heat grill or grill pan to medium. Trim stems and cut off top third of artichokes; peel off several layers of leaves until light-green part is visible. Slice in half and toss in remaining marinade.

  • Grill artichokes over medium heat 8 to 10 minutes, flipping once, until tender. Grill chicken 20 to 25 minutes, flipping once, until it reaches 165° on an instant-read thermometer.

  • Season chicken and artichokes with 1/2 tsp salt. If desired, drizzle with more olive oil and lemon juice.

Nutrition Facts

380 calories; 23 g total fat; 6 g carbohydrates; 36 g protein;