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Grilled Chicken with Roasted Kale Recipe

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This recipe for Grilled Chicken with Roasted Kale is from I AM cooking: - in the kitchen with the MSR family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ lb small red-skinned potatoes, cut into ½ inch dice
2 Tbsp olive oil, plus more for brushing
1 large bunch kale, stems removed, leaves torn (about 10 c)
3 cloves garlic, thinly sliced
kosher salt and freshly ground pepper, to taste
2 large chicken breasts, skinless and boneless (about ½ lb)
4 c mixed salad greens
½ c cherry tomatoes, halved
⅓ c grated Parmesan cheese
1 Tbsp fresh lemon juice
Directions:
Directions:
Preheat oven to 425 F.

Toss potatoes with ½ Tbsp olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes.

Toss kale in a large bowl with garlic, ½ Tbsp olive oil, ¼ tsp salt and pepper to taste. Add to potatoes and toss. Roast until kale is crisp and potatoes are tender, stirring once, 15 to 20 minutes.

Preheat a grill or grill pan to medium and brush with olive oil.

Slice chicken breasts in half horizontally to make 4 cutlets. Coat evenly with ½ Tbsp 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 kale, potatoes, remaining ½ Tbsp olive oil, 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.

 

 

 

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