2 boneless, skinless chicken breasts
5 tbsp. olive oil
2 cloves of garlic, minced
about 1 tbsp. lemon zest
8 large leaves of organic red kale
salt and pepper
1. Rinse and pat dry chicken breasts. Place breasts in a bowl. Drizzle with 2 tbsp. of olive oil and flip breasts over back and forth until the oil coats all sides evenly. Now place the minced garlic, 1 tbsp. lemon zest, the juice of 1 lemon and salt and pepper to taste over the breasts. Cover with saran wrap and allow to marinate for at least 15 minutes or up to 1 day in the fridge (just remove the chicken about 15 minutes before cooking so that it gets to room temperature).
2. Rinse and pat dry the kale leaves. Now, remove and discard the thick stem from the kale and set aside all of the leafy part of the kale. Once all stems are removed and discarded, chop the leafy part of the kale. (chop until the leaves are more or less size of the leaf in the photo below.
3. Place all of the chopped kale in a large serving bowl. Season with 1/4 tsp black pepper. Now drizzle with 2 tbsp. of olive and toss until all of the kale is evenly coated in the olive oil. Now add 1/4 tsp. salt, toss some more. Lastly, squeeze the juice of 1 lemon over the kale and toss once more. Set the salad aside to let the kale wilt just a little bit while you sear your chicken.
4. In a medium skillet, heat 1 tbsp. olive oil over medium-high heat. Once oil is hot, place the chicken face side down onto the skillet and sear until side is browned, about 4 minutes. Now turn your heat down to medium-low, flip the chicken over and sear the other side until browned and chicken is cooked all the way through, about 4 more minutes. (If you cut into it and there is any pink in the center, it is still not cooked through and needs more cooking… when this happens to me I cover the skillet, turn the heat down to low and continue cooking the chicken until it is done.)
5. Serve seared chicken alongside a big scoop of the kale salad. Enjoy!