Inspiration: Simply Recipes
I'll be the first to admit I messed this recipe up: I should have served it over pasta. But you find me someone who turns down roasted potatoes and I'll show you a liar.
Ingredients
Marinade
1 1/2 lbs boneless skinless thinly sliced chicken breasts 1 tbsp dried oregano 2 1/2 tsp dried thyme 1 1/2 tsp Kosher salt 1 tsp dried basil 1 tsp freshly ground pepper 1 lemon, zested 3 tbsp lemon juice, from about 1 lemon 3 cloves garlic, minced 2 tbsp olive oil
Vegetables
2 tsp olive oil 1 pint cherry tomatoes 1 medium red onion, cut into 8 wedges 2 large handfuls kale, about 2 packed cups 1 tsp capers 1 tbsp butter
Preparation
Roll down the opening of a large plastic bag and add the chicken, spices, zest, lemon juice, garlic, and olive oil. Remove air from bag and close. Mix ingredients up well in bag and refrigerate for at least 2 hours.
Set a large skillet over medium heat add olive oil. Once the oil shimmers, add chicken and any marinade in the bag. If any chicken is folded up, unfolded it so it lays flat in the pan. Cook the chicken for 2 minutes, then flip it.
Add the onion wedges, tomatoes, and capers. Cover with a lid. Let everything simmer together for 12 to 15 minutes. The tomatoes should be soft, and the onions dull in color. Use a fork to remove the chicken to a plate and tent with foil when cooked through.
Turn the heat up to medium-high and add butter to the sauce. Stir it in and let the sauce reduce, uncovered, for about 2 minutes. Add the kale, stir to coat a couple of times until the kale has wilted.
Return the chicken to skillet and serve with crusty bread, over pasta, or roasted potatoes.
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