The chicken is sliced to make it thinner so it cooks up really quickly. If you're in a hurry, you can start the potatoes in the microwave for a few minutes. (prick potatoes with a fork, microwave on high for 3 minutes, cool and dice, then use as directed with slightly shorter roasting time).
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)
1/3 cup grated parmesan cheese
1 tablespoon fresh lemon juiceDirections
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 15 minutes.
2. 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, 10 to 15 minutes. Watch the kale to make sure it doesn't burn.
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, 4 to 5 minutes per side. Transfer to a plate.
4. Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, 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.
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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