Roasted Chicken Breast with Kale and Rosemary

Step 1

Preheat oven to 425°F. Pat the 2 chicken breasts dry and season both sides with 1 tsp salt and 0.5 tsp black pepper.

Step 2

In a small bowl, mix 2 tbsp olive oil, 2 minced garlic cloves, and the leaves from 1 rosemary sprig (finely chopped). Rub this mixture all over the chicken breasts.

Step 3

Place the chicken breasts on a rimmed baking sheet. Roast for 15 minutes.

Step 4

While chicken roasts, wash and tear the kale into large pieces, discarding tough stems. Toss kale with remaining 1 tbsp olive oil and a pinch of salt.

Step 5

After 15 minutes, remove the sheet from oven. Scatter the kale around the chicken, tucking the remaining rosemary sprig among the kale. Return to oven.

Step 6

Roast for another 10-15 minutes, until the chicken reaches 165°F and the kale is crispy at the edges. Squeeze the juice of 0.5 lemon over everything before serving.

Step 7

Let the chicken rest for 5 minutes, then slice and serve with the crispy kale.