Grilled Chicken And Kale Recipe

Name: Grilled Chicken And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 cheese; 1 tablespoon fresh lemon juice

Servings: persons

1
Directions
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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.
3
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.
4
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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Per serving: Calories 434; Fat 14 g (Saturated 4 g); Cholesterol 112 mg; Sodium 586 mg; Carbohydrate 28 g; Fiber 6 g; Protein 50 g
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Photograph by Antonis Achilleos

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Chicken And Kale falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken And Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions