Spruce up your standard chicken breasts with a hearty, healthy side dish. Roasting the kale and potatoes makes them irresistibly browned and crisp while also tempering the bitterness of the greens.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
- 2 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
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. 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 with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, 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, potatoes, 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
| Calories | 434 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 112 milligrams |
| Sodium | 586 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 6 grams |
| Protein | 50 grams |
Reviews
This dish will be enjoyed in our home again and again. So healthy, so easy, and so very delicious! Even my husband, who has an aversion to kale, loves it. Thank you for sharing this recipe!
Delicious!
This is an amazing dish. It’s much better served right away but also really good the next day for lunch. I will definitely make it again and again.
Ty v
Good!
This is delicious! I added pan seared chickpeas and sliced avocado. This is a perfect quick and healthy weeknight staple. Will definitely make it again.
I am doing this for a week for lunch, i did my first plate today and it taste so good
SO easy and so many delicious flavors
Great recipe!
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