Grilled Lemony Chicken and Kale
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Enjoy a burst of flavor with this Grilled Lemony Chicken and Kale recipe! Juicy, zesty chicken pairs beautifully with tender, vibrant kale, making for a light and satisfying meal that's easy to prepare.
Ingredients:
1 tbsp. lemon juice
3 tbsp. olive oil, divided
1 tbsp. fresh oregano, chopped
½ tsp. garlic powder
½ tsp. Aleppo pepper
Kosher salt and black pepper
8 thin chicken cutlets (about 2 oz. each), pounded to 1/4 inch thick
2 bunches of Tuscan kale, stems removed
2 lemons, halved
1 oz. Parmesan, shaved (plus more for serving)
Prep Tip:
To easily strip the kale leaves, hold the end of each stem and slide your hand down to remove the leafy part, or fold the leaf along the stem and cut away the stem in one quick motion.
Method:
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What a delight! Image Credit: Good Housekeeping
Ingredients:
1 tbsp. lemon juice
3 tbsp. olive oil, divided
1 tbsp. fresh oregano, chopped
½ tsp. garlic powder
½ tsp. Aleppo pepper
Kosher salt and black pepper
8 thin chicken cutlets (about 2 oz. each), pounded to 1/4 inch thick
2 bunches of Tuscan kale, stems removed
2 lemons, halved
1 oz. Parmesan, shaved (plus more for serving)
Prep Tip:
To easily strip the kale leaves, hold the end of each stem and slide your hand down to remove the leafy part, or fold the leaf along the stem and cut away the stem in one quick motion.
Method:
- Preheat your grill or grill pan to medium-high heat. In a large bowl, mix together lemon juice, 1 tablespoon of olive oil, oregano, garlic powder, Aleppo pepper, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss the chicken cutlets in the mixture to coat, letting it sit for 3 minutes (but no longer, as the lemon juice can start cooking the chicken).
- In a second large bowl, toss the kale with the remaining 2 tablespoons of olive oil and ¼ teaspoon each of salt and pepper.
- Grill the chicken until it's charred and fully cooked, about 2 minutes on each side. Remove and plate the chicken. Grill the kale, turning frequently, until it's charred and just tender, about 3 to 4 minutes, then return to the bowl. Grill the lemon halves, cut side down, for 1 to 2 minutes, until they’re nicely charred.
- Squeeze half of the grilled lemon over the kale and toss with Parmesan shavings. Serve the kale over the grilled chicken, with extra Parmesan and the remaining grilled lemon halves for a burst of flavor.
If you have some secret recipes that you're willing to share, post them here!
