Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
Sliced grilled chicken breast with roasted kale and bell peppers drizzled with green sauce on a black plate next to a white dish with a lemon slice.

Grilled Chicken & Roasted Kale

lemon, red onions, peppers, parsley sauce

STARS

Season plump chicken breasts with lemon, garlic and parsley before roasting until they're slightly charred on the outside but still moist with every bite. On the side, serve a mix of sautéed kale, red bell peppers, and red onions. Whip up parsley dip to dunk your chicken into or drizzle over the whole thing.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  40 minutes
Ingredients

Gremolata Chicken

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 boneless, skin-on chicken breasts

Roasted Peppers

  • 2 red bell peppers, sliced thinly
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Parsley Lemon Sauce

  • ½ cup Italian parsley
  • 2 garlic cloves, minced
  • 1 lemon, juiced
  • ½ cup olive oil
  • Salt and pepper, to taste

Kale and Onions

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 red onion, diced
  • 1 bunch kale, destemmed and roughly chopped
  • Salt and pepper to taste

Serving

  • 1 lemon, sliced into wedges
Directions
1
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth. 
2
Toss the chicken with the gremolata and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 350°F. 
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22 minutes. 
5
Toss the bell peppers with olive oil, salt and pepper on a baking sheet. Roast for 10-15 minutes, until softened. 
6
Add all of the sauce ingredients except the oil to a blender. Purée until smooth. Drizzle in the oil with the motor running until emulsified. Season with salt and pepper. 
7
Heat a large skillet over medium heat with the olive oil. Add the garlic and onions and cook, stirring, until softened. Add the kale and cook until wilted. Season with salt and pepper. 
8
To serve, divide the chicken between plates. Top with roasted peppers, kale and onions and drizzle with parsley sauce. Serve with lemon on the side. een

Grilled Chicken & Roasted Kale

lemon, red onions, peppers, parsley sauce

STARS

Season plump chicken breasts with lemon, garlic and parsley before roasting until they're slightly charred on the outside but still moist with every bite. On the side, serve a mix of sautéed kale, red bell peppers, and red onions. Whip up parsley dip to dunk your chicken into or drizzle over the whole thing.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  40 minutes
Servings:  4

Ingredients

Gremolata Chicken

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 boneless, skin-on chicken breasts

Roasted Peppers

  • 2 red bell peppers, sliced thinly
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Parsley Lemon Sauce

  • ½ cup Italian parsley
  • 2 garlic cloves, minced
  • 1 lemon, juiced
  • ½ cup olive oil
  • Salt and pepper, to taste

Kale and Onions

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 red onion, diced
  • 1 bunch kale, destemmed and roughly chopped
  • Salt and pepper to taste

Serving

  • 1 lemon, sliced into wedges

Directions

1
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth. 
2
Toss the chicken with the gremolata and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 350°F. 
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22 minutes. 
5
Toss the bell peppers with olive oil, salt and pepper on a baking sheet. Roast for 10-15 minutes, until softened. 
6
Add all of the sauce ingredients except the oil to a blender. Purée until smooth. Drizzle in the oil with the motor running until emulsified. Season with salt and pepper. 
7
Heat a large skillet over medium heat with the olive oil. Add the garlic and onions and cook, stirring, until softened. Add the kale and cook until wilted. Season with salt and pepper. 
8
To serve, divide the chicken between plates. Top with roasted peppers, kale and onions and drizzle with parsley sauce. Serve with lemon on the side. een