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Servings:
4
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Ingredients

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Directions

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  • Heat an outdoor grill or a grill pan over medium-high.

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  • Zest and halve the lemons. In a medium bowl, combine the zest, parsley, 5 tbsp. EVOO, the thyme, garlic and crushed red pepper. Add the chicken; turn to coat. Season with salt and pepper. Grill, turning, until cooked through, 12 to 15 minutes.

  • Drizzle the cut sides of the lemons with EVOO. Grill, cut side down, until charred, about 4 minutes. Squeeze the juice from 1 lemon over the chicken; slice the chicken.

  • In a large bowl, toss the kale, chickpeas, cheese, peppers, onion and celery with the juice from the remaining lemon and about 3 tbsp. EVOO; season. Serve the chicken with the salad.

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