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To accompany chicken and golden roasted potatoes, you’ll make an easy, flavorful salad by massaging kale (which helps turn its hearty texture deliciously tender), then marinating it in a creamy, garlicky dressing spiced with Calabrian chile paste.

Ethan Mick

with Kale Salad & Creamy Calabrian Dressing

Seared Chicken & Roasted Potatoes

Boneless, Skinless Chicken Breasts

Golden Potatoes

Kale

Garlic

Calabrian Chile Paste

Labneh Cheese

Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)

Red Wine Vinegar

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the **potatoes** lengthwise, then thinly slice crosswise. Place on a sheet pan; drizzle with olive oil and season with salt, pepper, and the **Italian seasoning**. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the potatoes:

While the potatoes roast, if necessary, peel **1 clove of garlic**. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Separate the **kale** leaves from the stems; discard the stems, then thinly slice the leaves. Place the sliced kale in a large bowl; drizzle with 2 tablespoons of olive oil and season with salt and pepper. Using your hands, massage the kale until slightly softened.

Prepare the remaining ingredients:

While the potatoes continue to roast, in a bowl, combine the **labneh**, **up to half the garlic paste**, and **as much of the chile paste as you’d like**, depending on how spicy you’d like the dish to be. Season with salt and pepper. Transfer to the bowl of **massaged kale**; stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Marinate the kale:

While the kale marinates, pat the **chicken** dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Cook the chicken:

While the chicken cooks, in a bowl, whisk together the **vinegar**,** 1 tablespoon of olive oil**, and** as much of the remaining garlic paste as you’d like**. Season with salt and pepper. Slice the **cooked chicken** crosswise. Serve the **sliced chicken** with the **roasted potatoes** and **marinated kale** on the side. Top the chicken and potatoes with the **vinaigrette**. Enjoy!