Rigatoni with Chicken Thighs

This classic meal is made complete with roasted red-skinned potatoes and a mixed greens salad with Parmesan and a touch of lemon juice.
Directions for: Grilled Chicken With Roasted Kale

Ingredients

lb(s) small red-skinned potatoes, cut into 1/2-inch pieces

2 Tbsp extra-virgin olive oil, plus more for brushing

1 large bunch kale, stems removed, leaves torn (about 10 cups)

3 cloves garlic, thinly sliced

Kosher salt and freshly ground pepper

2 large skinless, boneless chicken breasts (about 1 1/2 lbs)

4 cups mixed salad greens

cup cherry tomatoes, halved

cup grated Parmesan cheese

1 Tbsp fresh lemon juice

Directions

1. Preheat the oven to 425F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes.

2. Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate.

3. Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.

Source and Credits

Photograph by Antonis Achilleos

Recipe courtesy of Food Network Magazine

See more: Chicken, Grill, Main, Potatoes, Roast, Tomatoes, Vegetables