Grilled Chicken with Roasted Kale Salad

THE INGREDIENTS

2 large skinless, boneless chicken breasts (about 1 1/2 pounds)

2-3 tablespoons extra-virgin olive oil, plus more for brushing

1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces

1 large bunch kale, stems removed, leaves torn (about 10 cups)

3 cloves garlic, thinly sliced

Kosher salt and 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

THE SKINNY

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 tablespoon olive oil, 1/2 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 on medium-high heat until well marked and cooked through, 4-5 minutes per side, depending on size. (Note: Don’t over cook your chicken. Get yourselves a handy, dandy digital thermometer! They need to be 165, but take them off a minute before that as they will continue to cook.) 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 and serve with kale salad