Tuesday, January 21, 2014

Champion Performance Recipe of the Week - Grilled Chicken with Roasted Kale

Since most of my kitchen (ok, almost ALL) is packed up awaiting the final move-in to our new home, I'm limited on what I can prepare and develop. You know what that leads to? A whole lot more magazine, cookbook and internet recipe searching. ;-) I have tons of recipes that I've collected - to use, to tweak, to scratch my head at. In fact, I have no less than 5 book boxes of just cookbooks. I'm not going to tell you how many magazines I have currently boxed up (don't believe me? scroll to the very end of this post). I'm always on the lookout for a good recipe, and sometimes I even stumble across one that doesn't need to be tweaked ;-) Today's recipe is exactly that. Athlete / Competition Diet friendly - clean, tasty, fabulous. This recipe is one of the reasons why I comb through those books, magazines and websites. It's a jewel. AND... if you're looking at it for a no-carb night, just eliminate the red potatoes (I've calculated the nutrition info with and without them at the end of the recipe).

Just because we're athletes, it doesn't mean we can't also be foodies. Enjoy!

Grilled Chicken with Roasted Kale
Food Network (see link below)
Serves 4.  Prep time 10 minutes. Cook time 30 minutes. Skill Level: EASY

1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil, plus more for brushing
1 large bunch kale, stems removed, leaves torn (about 10 cups)
3 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/3 cup grated parmesan cheese
1 tablespoon fresh lemon juice

Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes.

Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate.

Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.

NUTRITION Per serving:
WITH potatoes: Calories 418; Fat 14 g (Saturated 3g); Sodium 467 mg; Carbohydrate 30 g; Fiber 5 g; Protein 45 g. Net carbs 25 g.
WITHOUT potatoes: Calories 378; Fat 14 g; Sodium 463 mg; Carbohydrate 21 g; Fiber 4 g; Protein 44 g. Net carbs 17 g.

Photograph by Antonis Achilleos
Original recipe: HERE

Don't believe me about how many books I have? Here's a peek (and this isn't all of them. I've got about 6 more boxes waiting to be moved - including 2 more boxes of cookbooks). Yeah. It's a sickness. Lol!
And here's a peek at the new kitchen... almost ready!! And that island in the bottom right of the pic? It's 12ft by 5ft. Oh yeah!! :-)

No comments:

Post a Comment