Crispy chicken cutlets with carrot and kale salad
Tantalize your taste buds with crispy chicken cutlets paired perfectly with a refreshing carrot and kale salad. A fusion of flavors and textures awaits!
Ingredients:
- 450g baby red potatoes, halved (quartered if large)
- 6 tablespoons olive oil, divided
- 2 ½ teapoons kosher salt, divided, plus more for cooking green beans
- 1 ½ teapoons freshly ground black pepper, divided
- 4 6-oz. boneless, skinless chicken breasts
- 1 ½ teaspoons dried oregano
- 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
- 230g trimmed green beans or haricots verts
- ½ cup pitted, chopped Castel vetrano olives
- 1 medium shallot, finely chopped
Instructions:
- Preheat the oven to 400°F. Combine potatoes with 2 tablespoons of oil, 1 teaspoon of salt, and ½ teaspoon of pepper on a baking sheet with edges. Bake for 20 minutes.Coat the chicken with oregano, lemon zest, 2 tablespoons of oil, ½ teaspoon of pepper, and the remaining 1½ teaspoons of salt. Take out the baking sheet from the oven and push the potatoes to one side. Place the chicken on the other side and put it back in the oven. Roast until the chicken is fully cooked, for about 20 to 25 minutes. Move the chicken to a cutting board and allow it to sit for 5 minutes before slicing.While waiting, boil the green beans in a pot of salted water until they turn bright green and reach a crisp-tender texture, which should take around 4 minutes.Combine olives, shallot, lemon juice, and the remaining 2 tablespoons of oil and ½ teaspoon of pepper in a small bowl. Drizzle the dressing over the chicken. Serve with the potatoes and green beans.
Summary:
- Calories: 2167 kcal
- Fat: 137 g
- Protein: 132 g
- Carbs: 102 g
- Potassium: 2451 mg
- Magnesium: 214 mg