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Recipes - Grilled Chicken with Roasted Kale Revised Cheaper

Recipe Name

Grilled Chicken with Roasted Kale Revised Cheaper

Submitted by

soci205506

Recipe Description

revised cheaper version

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	30	Ready In (minutes)	40

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Ingredients
Amt.	Measure	Ingredient



4	Potato small (1-3/4	Potatoes, red, flesh and skin, baked
2	tablespoons	olive oil, extra virgin
1/2	bunch	Kale
3	clove	garlic minced
1/4	teaspoon	salt, kosher
1/4	teaspoon	black pepper
2	pieces	Chicken Breast Cutlet
4	cups	Lettuce, mix (baby lettuce)
1/2	cup, chopped or sliced	Cherry Tomatoes
1/3	cup	grated parmesan
1	tablespoon	lemon juice

Steps

Sequence	Step

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.

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