Grilled Chicken with Roasted Kale

Ingredients

• Red potatoes

  Flesh and skin, raw

  1 ¼ potato medium (2-1/4" to 3-1/4" dia) or 266g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Kale

  Scotch, raw

  1 ½ cup, chopped or 100g

• 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 and skin, raw

  2 half breast (fillet) or 290g

• Lettuce

  Red leaf, raw

  4 cup shredded or 112g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Parmesan cheese

  Grated

  ⅓ cup or 33g

• Lemon juice

  Raw

  1 tbsp or 15g

Directions

1. 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.
2. 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.
3. 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.
4. Recipe courtesy of Food Network Magazine

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