Best 3 Roasted Chicken With Kale And Tomato Panzanella Recipes

Indulge in a delightful culinary journey with our roasted chicken with kale and tomato panzanella, a harmonious blend of flavors and textures that will tantalize your taste buds. This dish features a succulent roasted chicken, perfectly seasoned and roasted to golden brown, complemented by a refreshing and vibrant kale and tomato panzanella salad. The panzanella is a delightful combination of fresh kale, ripe tomatoes, crisp cucumbers, tangy red onions, and aromatic basil, all tossed in a zesty lemon-herb vinaigrette. The roasted chicken and panzanella are served together, creating a symphony of flavors that will leave you craving for more. This article provides step-by-step instructions for both the roasted chicken and the kale and tomato panzanella, ensuring a successful culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

PANZANELLA

Panzanella image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

Ingredients

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

GRILLED CHICKEN WITH ROASTED KALE

Grilled Chicken With Roasted Kale image

Spruce up your standard chicken breasts with a hearty, healthy side dish. Roasting the kale and potatoes makes them irresistibly browned and crisp while also tempering the bitterness of the greens.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil, plus more for brushing
1 large bunch kale, stems 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 1/2 pounds)
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/3 cup grated Parmesan
1 tablespoon fresh lemon juice

Steps:

Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the 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 tablespoon 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 a plate. Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, Parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.

SMOKY BRAISED KALE WITH TOMATO

Smoky Braised Kale With Tomato image

This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken. With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato. But it really shines brightly as a supporting player in a feast of poultry, pork or beef. Do two onions seem too many for you? Use one. This is a recipe really to make your own.

Provided by Sam Sifton

Categories vegetables, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
2 Spanish onions, peeled and diced
8 cloves garlic, peeled and thinly sliced
1/4 cup tomato paste
1 teaspoon hot smoked paprika (pimentón)
Kosher salt and freshly ground black pepper, to taste
3 cups turkey or chicken stock, ideally homemade or low-sodium
1 tablespoon red wine vinegar, plus more to taste
4 (3/4-pound) bunches washed kale (any kind), thick stems discarded or cut into thin strips, leaves cut into thick strips (about 16 packed cups total)

Steps:

Place a large, heavy-bottomed, high-sided pot or Dutch oven over medium-high heat and add olive oil. When it shimmers, add onions and garlic and cook until they soften and begin to turn translucent, about 5 to 7 minutes.
Add tomato paste and smoked paprika, reduce heat to medium, and cook, stirring frequently, until the paste begins to caramelize, about 5 to 7 minutes. Season with salt and pepper, then add stock and vinegar, and allow to come to a boil.
Add half the kale, cover, and cook for a minute or two, until it wilts. Repeat with remaining kale. Stir to incorporate the onion mixture into the soft kale and simmer until tender, 20 to 30 minutes, partly covered. Season to taste with salt and pepper, drizzle with a little more vinegar, and serve.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 581 milligrams, Sugar 6 grams

Tips:

Use a whole chicken: Roasting a whole chicken is more economical and flavorful than using chicken breasts or thighs. Plus, you can use the leftover chicken for sandwiches, salads, or soup.
Dry the chicken thoroughly: Patting the chicken dry before roasting helps the skin crisp up.
Season the chicken generously: Use a combination of salt, pepper, garlic powder, and onion powder to season the chicken. You can also add herbs like thyme or rosemary.
Roast the chicken at a high temperature: Roasting the chicken at a high temperature (425 degrees Fahrenheit) helps the skin crisp up and the meat cook through evenly.
Let the chicken rest before carving: Letting the chicken rest for 10-15 minutes before carving allows the juices to redistribute, resulting in more tender meat.
Make the panzanella while the chicken is roasting: This is a great way to save time and make use of the leftover chicken fat.
Use fresh, seasonal ingredients: Fresh, seasonal ingredients will give your dish the best flavor.

Conclusion:

This roasted chicken with kale and tomato panzanella is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is roasted to perfection, the kale and tomato panzanella is light and refreshing, and the whole dish is packed with flavor. Plus, it's a great way to use up leftover chicken. So next time you're looking for a quick and easy dinner recipe, give this one a try. You won't be disappointed!