Grilled chicken breasts with warm salad

Ingredients:

• 250 g peeled potatoes, cut into 1.5 cm cubes
• 2 tbsp. l. olive oil
• 1 large bunch kale, stems removed, leaves torn (about 10 cups)
• 3 cloves garlic, thinly sliced
• Salt and freshly ground pepper
• 700 g skinless chicken breast fillet
• 4 cups salad mix
• 1/2 cup cherry tomatoes, halved
• 1/3 tbsp. grated parmesan cheese
• 1 tbsp. freshly squeezed lemon juice

Preparation:

1. Preheat oven to 220°C. Toss potatoes with 1/2 tablespoon olive oil and spread in an even layer on a baking sheet. Bake for 5 minutes.
2. In a large bowl, combine the cabbage with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add the cabbage to the potatoes and toss to combine. Continue roasting, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
3. Preheat a grill or grill pan to high heat and brush with olive oil. Slice the chicken breasts in half lengthwise. Rub with 1/2 tablespoon olive oil, salt, and pepper. Grill the chicken breasts until golden brown and bearing grill marks, 2 to 4 minutes per side. Transfer to a platter.
4. In a large bowl, combine the kale, potatoes, remaining 1/2 tablespoon olive oil, salad mix, tomatoes, Parmesan cheese, and lemon juice. Season with salt and pepper to taste. Arrange the chicken breasts among plates and pour the juices over them. Serve the chicken breasts with the salad.