Recipe: Lemon Parmesan Kale Salad With Pan Roasted Chicken

INGREDIENTS

• 1 lemon, juiced and zested - divided
• 2 TBSP extra virgin olive oil
• 1 clove garlic, minced
•  ¼ tsp salt
• ⅛ tsp black pepper or to taste
• 1 bunch curly kale, stems removed and finely chopped
• 2 tablespoons avocado oil, divided
• ½ cup panko breadcrumbs
• 2 chicken breast halves
• ¼ cup finely grated Parmesan cheese
• 1 avocado, peeled, pitted and cubed
   

INSTRUCTIONS

1. Whisk together lemon juice, olive oil, garlic, salt and pepper.
2. Add kale and massage dressing into kale leaves until the leaves darken in color and become tender and silky.
3. Heat 1 tablespoon avocado oil over medium high heat and toast breadcrumbs until golden brown. Remove from heat and add lemon zest and season with salt and pepper - set aside to cool.
4. Lay parchment paper over the chicken breast halves.
5. Using a mallet, pound chicken into an even thickness and season with salt and pepper.
6. Heat remaining avocado oil over medium heat and add chicken.
7. Cook for 3-4 minutes or until well browned, turn and continue until cooked through (165 F internal temperature).
8. Remove from heat and allow chicken to rest while you finish the salad.
9. Toss the dressed kale with the panko crumbs and avocado.
10. Divide among four plates.
11. Slice the chicken into strips and top each salad with the chicken.