1/2 lb small red-skinned potatoes, cut into 1/2 inch pieces
2 tbsp extra-virgin olive oil, plus more for brushing
1 large bunch kale, stem removed, leaves torn (about 10 cups)
3 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
2 large skinless, boneless chicken breasts (about 1.5lbs) (I cut my into 2 smaller pieces)
4 cups mixed salad greens (I forgot to add this part)
1/2 cup cherry tomatoes, halved
1/3 cup grated Parmesan cheese
1 tbsp fresh lemon juice
Preheat the oven to 425 degrees. Toss the potatoes with 1/2 tbsp olive oil on rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with garlic, 1/2 tbsp olive oil, 1/4 tsp salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and 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 tbsp 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 plate.
Toss the kale, potatoes, the remaining 1/2 tbsp olive oil, the salad greens, tomatoes, Parmesan, lemon juice, and salt and pepper to taste in large bowl. Divide the chicken among plates and top with any collected juices. Serve with kale salad.
Weight Watchers Point Plus Value: 11 point plus