Category: Poultry Dishes

Serves: 2

Ingredients

-1.5 tablespoons extra-virgin olive oil, plus more for brushing
-1 large bunch kale, stems removed, leaves torn (about 10 cups)
-3 cloves garlic, thinly sliced
-Kosher salt and freshly ground pepper
-2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
-4 cups mixed salad greens
-1/2 cup cherry tomatoes, halved
-1/3 cup grated parmesan cheese
-1 tablespoon fresh lemon juice

Directions

Preheat the oven to 425 degrees F. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet and toss. Roast until the kale is crisp, stirring once, 15 to 20 minutes.

Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate.
Toss the kale, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.

Nutrition Facts

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