Grilled Chicken with Roasted Kale

Ingredients

• Potato

  Flesh and skin, raw

  4 cup, diced or 600g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Kale

  Raw

  1 ½ cup, chopped or 101g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Parmesan cheese

  Shredded

  ⅓ cup or 27g

• Lemon juice

  Raw

  1 tbsp or 15g

Directions

1. Preheat the oven to 425°F. Toss the diced potatoes with 1/2 tablespoon of olive oil on a rimmed baking sheet; spread them in a single layer and roast for 5 minutes.
2. In a large bowl, combine the kale with minced garlic, 1/2 tablespoon of olive oil, 1/4 teaspoon salt, and pepper to taste. Add this mixture to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, about 15 to 20 minutes.
3. 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 them evenly with 1/2 tablespoon of olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, about 2 to 4 minutes per side. Transfer to a plate.
4. In a large bowl, toss the roasted kale and potatoes with the remaining 1/2 tablespoon of olive oil, salad greens, tomatoes, parmesan, lemon juice, and salt and pepper to taste. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.