Lemon Herb Chicken Breasts
- 1/3 cup olive oil
- Zest and juice of 1 lemon (about 1 tbsp zest and 2–3 tbsp juice)
- 4 cloves garlic, minced
- 2 tbsp fresh oregano, minced
- 1 tbsp fresh rosemary, minced
- 1/4 cup chopped fresh basil
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 4 large chicken breasts, halved horizontally into cutlets
In a large bowl, whisk together the olive oil, lemon zest and juice, garlic, herbs, salt and pepper. Taste and add additional salt if needed. Add the chicken cutlets and turn thoroughly to coat. Grill or sauté the chicken over high heat, about 3-4 minutes on the first side, then flip and cook for 2-3 minutes or until cooked through. Since the chicken has been cut so thinly, it should cook much faster than a big, thick chicken breast.
Kale Crunch Salad
For the dressing:
- 1 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- Salt and pepper, to taste
- 4 cups stemmed, shredded kale
- 4 cups thinly shredded cabbage
- 1 medium Honeycrisp apple, diced
- 1/2 cup slivered almonds, toasted
- 1/4 cup grated Pecorino cheese
Make the dressing by whisking together the Dijon, maple syrup, vinegar, and olive oil. Season to taste with salt and pepper.
Toss the kale and cabbage in a large bowl and add a few spoonfuls of dressing. As it sits, the dressing will soften and tenderize the kale and cabbage. Add the apple, almonds, and cheese and drizzle with additional dressing. Season to taste with salt and pepper.
