Easy Chicken Recipes

Roasted Kale With chicken Grilled


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 bundle of cabbage, stalks removed, leaves torn (about 10 cups)
3 cloves of 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 of fresh lemon juice


Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon of olive oil on a rimmed baking tray; Spread in a single layer and fry for 5 minutes. Toss the cabbage in a large bowl with the garlic, 1/2 tablespoon of olive oil, 1/4 teaspoon salt and pepper to taste. Add the baking tray with the potatoes and toss. Fry until the cabbage is crisp and the potatoes are tender, once down, 15 to 20 minutes. In the meantime preheat a grill or grill pan and clean with olive oil. Boil the chicken breasts in half to make 4 chips. Coat evenly with 1/2 tablespoon of olive oil and season with salt and pepper. Grill the chicken until well-marked and cooked by, 2 to 4 minutes per side. Transfer to a plate. Toss the cabbage, potatoes, the remaining 1/2 tablespoon of olive oil, the lettuce greens, tomatoes, parmesan, lemon juice and salt and pepper in a large bowl. Divide the chicken under plates and top with each collected juices. Serve with the kalsalat

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