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Name: Grilled Chicken with Roasted Kale
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1/2 pound small red-skinned potatoes cut into 1/2 in 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 & freshly ground pepper; 4 cups mixed salad greens; 1/2 cup Cherry tomatoes halved; 1/3 cup grated parmesan cheese; 1 tablespoon Fresh lemon juice

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INGREDIENTS

1/2 pound small red-skinned potatoes ; cut into 1/2 in 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 & freshly ground pepper
4 cups mixed salad greens
1/2 cup Cherry tomatoes ; halved
1/3 cup grated parmesan cheese
1 tablespoon Fresh lemon juice

INSTRUCTIONS

Directions

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.

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.

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.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-chicken-with-roasted-kale-recipe.html?oc=linkback

NOTES

Alert editor

Grilled Chicken with Roasted Kale

1/2 pound small red-skinned potatoes cut into 1/2 in 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 & freshly ground pepper
4 cups mixed salad greens
1/2 cup Cherry tomatoes halved
1/3 cup grated parmesan cheese
1 tablespoon Fresh lemon juice

Directions
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.
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.
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.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-chicken-with-roasted-kale-recipe.html?oc=linkback

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Nutrition

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Serving Size: 1 Serving (128g)
Recipe Makes: 4 Servings

Calories: 62
Calories from Fat: 41 (66%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 0.4g
Cholesterol 3.7mg		1 %
Sodium 75.5mg		3 %
Potassium 141.4mg		4 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 2.8g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 62

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