Kale and Brussels Caesar with Chicken

2 chicken breasts or thighs
1/4 cup fresh lemon juice
2 tablespoons nutritional yeast
1/2 cup capers
1/2 cup olive oil
2 garlic cloves
1 tsp plus 1 tsp salt
1 tsp freshly ground black pepper
2 large bunches of Tuscan kale
center stem discarded and leaves thinly sliced
12 ounces brussels sprouts,
trimmed and thinly sliced with a
knife or mandolin
1/2 cup kalamata olives
1 cup finely grated Parmesan

Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. 

Heat oven to 350.

Mix chicken with 1/4 cup olive oil and 1 tsp salt.

Cook chicken in oven pan for 10 minutes then flip over and cook for another 15-20 or until center is cook through and juicy – slice into strips after it cools for 10 minutes.

While chicken cooks, combine lemon juice, 1/4 cup olive oil, capers, garlic, salt nutritional yeast and pepper in blender and blend till creamy.

Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with kalamata.  Serve with chicken on top.

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program. 

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