½ lb. of small red-skinned potatoes, cut into ½ inch pieces
2 tablespoons of olive oil
1 large bunch of kale, stems removed, leaves torn (10 cups)
3 – 5 cloves of garlic thinly sliced
Salt and freshly ground black pepper
2 large skinless, boneless, chicken breasts
4 cups of mixed salad greens (your choice – choose darker greens)
½ cup cherry tomatoes, halved
1 tablespoon freshly squeezed lemon juice
Preheat oven to 425⁰ F. toss the potatoes with ½ tablespoon of 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 thinly sliced garlic, ½ tablespoon olive oil, ¼ teaspoon sale, 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 skillet to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with ½ 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 ½ tablespoon of olive oil, the salad greens, tomatoes, lemon juice, and salt and pepper in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.