Chicken, roasted kale and potato salad
This Chicken, Roasted Kale, and Potato Salad combines grilled chicken and crispy roasted kale with tender potatoes, topped with tangy dressing and parmesan. It’s a nutritious, flavourful dish perfect for lunch or dinner.
Cook time 30 min
Prep time 10 min
Ingredients:
1 potato2 tbsp olive oil
1.50 cups kale
3 garlic cloves
1 dash salt
1 dash black pepper
2 chicken breasts
4 cups lettuce
1/2 cup cherry tomatoes
1/3 cup grated parmesan cheese
1 tbsp lemon juice
Chicken, roasted kale and potato salad is a delicious and nutritious dish perfect for a hearty lunch or dinner. The grilled chicken is full of flavor, and the roasted kale adds a wonderful crunch. Paired with a tangy potato salad, this meal provides a balanced combination of proteins, greens, and carbs.
Instructions:
- Preheat your oven to 400°F (200°C) for roasting potatoes and kale.
- Preheat a grill or grill pan over medium-high heat for the chicken.
- Dice the potato into small, even pieces. Toss them with 1 tablespoon of olive oil, minced garlic, a dash of salt, and pepper.
- Spread the seasoned potatoes on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, or until golden and crispy, flipping halfway through.
- While the potatoes are roasting, place the chopped kale on a separate baking sheet.
- Drizzle with the remaining 1 tablespoon of olive oil, and add a dash of salt and pepper. Toss to coat evenly.
- Roast the kale in the preheated oven for about 10-15 minutes, or until the edges are crispy but not burnt.
- While the potatoes and kale are roasting, prepare the chicken breasts by seasoning them with a dash of salt and pepper.
- Brush the grill or grill pan with 1 tablespoon of olive oil to prevent sticking.
- Grill the chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Remove from the grill and let rest for a few minutes.
- In a large bowl, combine the lettuce, cherry tomatoes, roasted potatoes, and roasted kale.
- Drizzle the salad with olive oil and lemon juice, then toss gently to combine.
- Sprinkle the grated parmesan cheese over the top.
- Slice the grilled chicken breasts and place them on top of the salad or alongside.
- Serve immediately and enjoy your delicious Grilled Chicken with Roasted Kale and Potato Salad!
Enjoy your homemade grilled chicken with roasted kale and potato salad! This dish is not only flavorful but also packed with nutrients. The tangy lemon juice and parmesan cheese add the perfect touch to the mix, making this meal both satisfying and delicious.
Chicken, roasted kale and potato salad FAQ:
Roast the diced potatoes for 25-30 minutes until golden and crispy, flipping halfway through. The kale should roast for about 10-15 minutes until the edges are crispy but not burnt.
Grill the chicken breasts until they reach an internal temperature of 165°F (74°C) to ensure they are fully cooked and the juices run clear.
Yes, you can substitute other vegetables like spinach, arugula, or bell peppers based on your preference, but adjust roasting time for any veggies that require it.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To retain crunch, consider storing the components separately.
Yes, you can use different types of potatoes such as sweet potatoes or red potatoes, but cooking times may vary slightly based on size and variety.
Tips:
- Make sure to preheat your grill or grill pan to ensure even cooking of the chicken breasts.
- Massage the kale with olive oil to make it tender and to help it roast more evenly.
- For an extra burst of flavor, marinate the chicken breasts in lemon juice, olive oil, and garlic for at least an hour before grilling.
- When boiling the potato for the salad, ensure it's tender by checking with a fork.
- Combine the warm potato with olive oil, garlic, salt, and black pepper to help the flavors meld together better.
- Feel free to add any of your favorite herbs like parsley or dill to the potato salad for added freshness.
Nutrition per serving
4 ServingsCalories 190kcal
Protein 22g
Carbohydrates 14g
Fiber 2.81g
Sugar 1.47g
Fat 11g
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