Roasted chicken breasts with sautéed kale and apples

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 740 Calories/Serving

30 – 40 Minutes

Kale may be available year-round, but its official season runs from late summer to December. It tastes the sweetest starting now, after the first autumn frosts persuade the plant to muster more sugars to survive the cold. But even at its freshest, it can taste bitter to some. In Chef Justine’s side dish for chicken, sautéed apples, another fall favorite, help sweeten it up.

Ingredients

  • ¼ cup cashews
  • 2 tablespoons maple syrup
  • 1 teaspoon black sesame seeds
  • Two 6-ounce boneless skin-on chicken breasts
  • 1 to 2 shallots
  • 1 to 2 apples
  • 1 bunch kale
  • 1 tablespoon apple cider vinegar
  • Fresh flat-leaf parsley
  • 1 lemon

Instructions

1

Roast the black sesame-crusted cashews

Heat the oven to 375°F.
Lightly oil a sheet pan. In a bowl, combine the cashews, maple syrup, and sesame seeds; stir to coat. Season with salt and pepper. Spread the mixture in an even layer on the prepared sheet pan. Roast until the cashews are fragrant and lightly browned, 6 to 8 minutes. Remove from the oven and let cool. Break up any clusters.
While the cashews toast, prepare the chicken.

2

Cook the chicken

  • Pat the chicken breasts dry with a paper towel; season generously with salt and pepper.
In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is golden brown but the flesh is only partly cooked, 4 to 5 minutes. Turn and cook for 30 seconds longer. Transfer the chicken to a sheet pan skin side up; do not clean the frying pan. Transfer to the oven and roast until cooked through, 12 to 15 minutes. Remove from the oven and let rest for at least 5 minutes before serving.
While the chicken roasts, prepare the kale and apples.

3

Prep and cook the kale and apples

  • Peel and finely chop the shallot.
  • Cut the apples in half; remove the core, then cut the fruit into ¼-inch-thick slices.
  • Strip the kale leaves from the stems; coarsely chop the leaves.
In the same frying pan used for the chicken, add half the shallot and cook over medium heat until just beginning to soften, about 1 minute. Add the apples and cook, stirring to scrape up any browned bits at the bottom of the pan, until the apples begin to brown and soften, 3 to 4 minutes. Stir in the kale; cook until wilted, 3 to 4 minutes. Stir in the vinegar and cook 1 minute longer (or, if you prefer more tender kale, cook for 2 to 3 minutes longer). Remove the pan from the heat.
While the kale cooks, prepare the dressing.

4

Make the parsley-lemon dressing

  • Strip the parsley leaves from the stems: coarsely chop the leaves.
  • Zest and juice the lemon.
In a bowl, combine the remaining shallot with the parsley, lemon zest, 1 tablespoon lemon juice, and 1 to 2 tablespoons of oil. Stir to blend. Season to taste with salt and pepper.

5

Serve

Transfer the chicken breasts to individual plates and top with the parsley-lemon dressing. Spoon the kale and apples alongside, sprinkle with the sesame-crusted cashews, and serve.

Nutrition per serving: Calories: 740, Protein: 47 g, Total Fat: 35 g, Monounsaturated Fat: 19.5 g, Polyunsaturated Fat: 5.5 g, Saturated Fat: 6 g, Cholesterol: 105 mg, Carbohydrates: 66 g, Fiber: 9 g, Added Sugar: 12 g, Sodium: 400 mg

Contains: tree nuts

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