Grilled Lemony Chicken and Kale

Name: Grilled Lemony Chicken and Kale
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. lemon juice; 3 tbsp. olive oil, divided; 1 tbsp. fresh oregano, chopped; 1/2 tsp. garlic powder; 1/2 tsp. Aleppo pepper; Kosher salt and pepper; 8 thin chicken cutlets (about 2 oz. each), pounded to 1/4 inch thick; 2 bunches Tuscan kale, thick stems stripped; 2 lemons, halved; 1 oz. Parmesan, shaved, plus more for serving

Bonus: This delish dinner is gluten-free.

By Kristina KurekPublished: Aug 10, 2022

2 Ratings

grilled lemony chicken and kale caesar salad

mike garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

309

Jump to recipe

Everything in this hearty salad gets grilled: chicken, kale, and lemon.

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Ingredients

1 Tbsp.
lemon juice
3 Tbsp.
olive oil, divided
1 Tbsp.
fresh oregano, chopped
1/2 tsp.
garlic powder
1/2 tsp.
Aleppo pepper
Kosher salt and pepper
8
thin chicken cutlets (about 2 oz. each), pounded to 1/4 inch thick
2
bunches Tuscan kale, thick stems stripped
2
lemons, halved
1 oz.
Parmesan, shaved, plus more for serving

Directions

1. Step 1Heat grill or grill pan to medium-high. In large bowl, combine lemon juice, 1 tablespoon oil, oregano, garlic powder, Aleppo pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken and toss to coat. Let sit 3 minutes (resist marinating longer, as the lemon juice could start cooking the chicken).
2. Step 2In second large bowl, toss kale with remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper.
3. Step 3Grill chicken until charred and cooked through, about 2 minutes per side; transfer to plates. Grill kale, turning often, until charred and just tender, 3 to 4 minutes total; transfer back to bowl. Grill lemons, cut sides down, until charred, 1 to 2 minutes.
4. Step 4Squeeze half of grilled lemon over kale and toss to combine, then toss with Parmesan. Serve over chicken with additional shaved Parmesan and grilled lemon halves.

Prep Step: Strip kale leaves by holding the end of each stem and pulling each side down and off in one motion, or fold like a closed book (think of the stem as the spine) and cut away the leafy part.

NUTRITIONAL INFORMATION (per serving): About 309 calories, 15 g fat (3.5 g saturated), 30 g protein, 595 mg sodium, 16 g carb, 3 g fiber

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