Grilled Chicken with Roasted Kale and Brussels Sprouts

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1-1/2 pounds small red-skinned potatoes (skin on) cut into 1/2 inch pieces
1 pound brussels sprouts, outer leaves removed and cut in half
2-1/2 tablespoons extra-virgin olive oil
11 oz. kale
2-1/2 to 3 pounds boneless, skinless chicken breasts
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 cup pepitas
3/4 cup grated parmesan cheese
3 tablespoons lemon juice
1/2–1 teaspoons cayenne pepper
freshly ground pepper

Yield: 6 servings



Preheat oven to 400°F

1. Toss the brussels sprouts and potatoes with 1-1/2 tablespoons olive oil and 1/4 teaspoon SALT FOR LIFE® 75

  • Place brussels sprouts and potatoes on a rimmes baking sheet; spread in a single layer and roast 15 minutes
  • Toss the kale in a large bowl with 1/2 tablespoon olive oil, 1/4 teaspoon SALT FOR LIFE® 75, and 1/4 tablespoon pepper
  • Spread the kale in a thin layer on a rimmed baking sheet and put into the over with the other vegetables. Roast 15-20 minutes, stirring the kale once
  • Preheat the grill, or grill pan, to medium and brush with olive oil
  • Brush the chicken with remaining olive oil and season with 1/2 teaspoon SALT FOR LIFE® 75 and 1 teaspoon pepper
  • Grill the chicken until cooked through
  • Remove kale, brussel sprouts, and potatoes from oven
  • Toss the brussels sprouts and potatoes with 1/2 -1 teaspoon cayenne pepper
  • Add salad greens to a large salad bowl. Toss together the kale, potatoes, brussels sprouts, tomatoes, parmesan, lemon juice, pepitas, and 1/4 teaspoon SALT FOR LIFE® 75
  • Season to taste with SALT FOR LIFE® 75 and pepper