Grilled Chicken with Roasted Kale
A nutritious dish that combines smoky grilled chicken with earthy roasted kale and crispy potatoes, perfect for lunch or dinner.
Ingredients
For the roasted vegetables
- ½ pound small red-skinned potatoes, cut into ½-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 to taste
For the chicken
- 2 large skinless, boneless chicken breasts (about 1½ pounds)
For the salad
- 4 cups mixed salad greens
- ½ cup cherry tomatoes, halved
- ⅓ cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
Instructions
Preparation
- Preheat the oven to 425°F (218°C).
- Toss the potatoes with ½ tbsp olive oil on a rimmed baking sheet, spread in a single layer, and roast for 5 minutes.
Roasting
- In a large bowl, toss the kale with garlic, ½ tbsp olive oil, ¼ tsp salt, and pepper.
- Add the kale to the baking sheet, toss with the potatoes, and roast until the kale is crisp and the potatoes are tender, stirring once, for 15–20 minutes.
Grilling Chicken
- 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 the chicken with ½ tbsp olive oil, season with salt and pepper, and grill until marked and cooked through, about 2–4 minutes per side. Transfer to a plate.
Final Assembly
- In a large bowl, toss the roasted kale and potatoes with the remaining ½ tbsp olive oil, salad greens, tomatoes, parmesan, lemon juice, and salt and pepper to taste.
- Divide the chicken among plates, spoon any collected juices over the top, and serve with the kale salad.
Notes
Serve immediately while warm. Consider serving with crusty bread or quinoa for a more complete meal. Store leftovers in an airtight container for up to three days.