Green Garden Chicken Chop Recipe

Season chicken

Pat the chicken breasts dry. Rub with 2 tbs olive oil, then season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, and 1 tsp lemon zest.

Cook

Preheat oven to 200°C (400°F). Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil and sear chicken 2 minutes per side until golden. Transfer skillet to the oven and roast until internal temperature reaches 74°C (165°F), about 12–18 minutes depending on thickness. Remove from oven and rest 5–8 minutes before slicing thinly across the grain.

Cook grains

While chicken cooks, rinse 1/2 cup heritage grain blend under cold water. Bring 1.25 cups water (or low-sodium chicken broth) and 1/4 tsp salt to a simmer in a small saucepan. Add grains, reduce heat to low, cover, and simmer until tender — about 18–25 minutes (check package for exact time). Drain any excess, stir in 1/2 tbs olive oil, and fluff with a fork. Keep warm.

Prepare and roast

Increase oven rack if needed so vegetables can roast while chicken finishes. On a rimmed baking sheet, toss 200 g broccolini and 2 cups cauliflower florets with 1.5 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper, spreading in a single layer. Roast at 200°C (400°F) for 14–18 minutes until edges are lightly browned and tender — shake the pan once halfway through. Remove and let cool slightly.

Prep greens

Remove kale stems and chop leaves into bite-size pieces. Combine 2 cups chopped kale and 2 cups arugula in a large bowl with the chopped mint (1/3 cup), torn basil (1/3 cup), and chopped cilantro (1/3 cup).

Massage kale (optional)

If you prefer a softer kale texture, add 1 tablespoon of the prepared dressing to the chopped kale and massage with your hands for 1–2 minutes until slightly wilted before adding the other greens.

Make vinaigrette

In a small jar or bowl combine 2 tbs champagne vinegar, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, and 1 tbs honey. Whisk in 6 tbs olive oil until emulsified. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as needed.

Prepare dates and nuts

Pit and coarsely chop 4 Medjool dates. In a small dry skillet over medium heat, toast 1/4 cup pistachios, tossing frequently, until fragrant and just beginning to brown, about 2–3 minutes. Remove from heat and let cool slightly.

Shave cheese

Use a vegetable peeler to shave or grate 1/3 cup parmesan. Set aside for finishing.

Combine grains and roasted vegetables: Add the warm cooked heritage grains and roasted broccolini/cauliflower to the bowl with the greens and herbs.

Dress the salad: Pour about three-quarters of the dressing over the salad (reserve the rest for guests or additional seasoning). Toss gently to coat — if kale was massaged, it will distribute more evenly. Taste and add remaining dressing as desired.

Add sweet and crunchy elements: Scatter the chopped dates and toasted pistachios over the dressed salad and gently toss to combine.

Top with chicken and cheese: Slice the rested roasted chicken thinly and arrange over the salad. Finish with parmesan shavings and a final crack of black pepper. Serve with lemon wedges on the side if desired.

Serve warm or at room temperature. Leftover dressing keeps refrigerated up to 5 days; salad is best eaten same day for texture.