Bird Named Herb Recipe
Lemon herb chicken, kale pesto, golden jewels, chef's seasonal vegetable, mix kale Caesar
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Ingredients
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Lemon Herb Chicken
Kale Pesto
Golden Jewels
Chef's Seasonal Vegetable
Kale Caesar Mix
Method
Lemon Herb Chicken
- 1
Marinate the Chicken
In a large bowl, combine the fresh lemon juice, olive oil, minced garlic, thyme, salt, and black pepper. Add the chicken breasts and coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes.
- 2
Cook the Chicken
Preheat the grill or oven to 375°F (190°C). Remove the chicken from the marinade and cook for 6-7 minutes on each side until cooked through and juices run clear. Let rest for 5 minutes before slicing.
Kale Pesto
- 3
Prepare the Pesto
In a food processor, combine the kale leaves, pine nuts, Parmesan cheese, garlic, salt, and black pepper. Pulse until finely chopped. With the processor running, slowly add the olive oil until well blended and smooth. Adjust seasoning to taste.
Golden Jewels
- 4
Roast the Vegetables
Preheat the oven to 400°F (200°C). In a mixing bowl, toss the diced carrots and butternut squash with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Chef's Seasonal Vegetable
- 5
Kale Caesar Mix
- 6
Assemble the Salad
In a large bowl, combine the chopped kale, Caesar dressing, and grated Parmesan cheese. Toss well to coat. Add croutons just before serving for crunch.
