Garlicky Chicken with Kale Salad and Roasted Carrot

• servings: 2 servings
• total time: 35 minutes

Ingredients

6 ounce Carrot

4 ounce Kale

1 Lemon

10 ounce Chicken Cutlets

1 teaspoon Garlic Powder

2 tablespoon Mayonnaise

1 tablespoon (or so) Fig Jam

2 teaspoon Dijon Mustard

1 teaspoon Hot Sauce

1 Apple

½ ounce Sliced Almonds

10 teaspoon Olive Oil

2 teaspoon Cooking Oil

Salt to taste

Pepper to taste

Directions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Remove and discard any large stems from kale; chop leaves into bite-size pieces. Quarter lemon.

• Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.

• In a large bowl, combine kale, a drizzle of oil, and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.

• Pat chicken dry with paper towels and season all over with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (TIP: Lower heat if chicken browns too quickly.) Transfer to a cutting board to rest.

• While chicken cooks, in a medium bowl, whisk together mayonnaise, jam, mustard, hot sauce, juice from half the lemon, and 3 TBSP olive oil (TIP: If you like things less spicy, use half the hot sauce.) Taste and season with salt and pepper. Thinly slice half the apple.

• Slice chicken crosswise. • Add ¾ of the dressing to bowl with kale; toss to coat. Add roasted carrots, sliced apple, and half the almonds. Toss to combine; taste and season with salt and pepper if desired. • Divide salad between bowls; top with chicken. Drizzle remaining dressing over chicken and garnish with remaining almonds. Serve. Chicken is fully cooked when internal temperature reaches 165°.

Nutrition

• Calories: 700 kcal
• Total Fat: 47 g
• Saturated Fat: 7 g
• Cholesterol: 120 mg
• Sodium: 520 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 7 g
• Total Sugars: 25 g
• Protein: 37 g