In a small saucepan over medium-low heat, warm the olive oil

Add garlic and cook for a minute (be careful not to let the garlic burn or turn brown)

Off the heat, add the white wine, lemon juice, herbs, a strong pinch of sea salt and a grind of black pepper

Pour the mix into a 9 x 13” baking dish

Pat the chicken breasts dry and place them skin side up over the sauce

Brush the chicken breasts with olive oil and sprinkle them with a liberal pinch of sea salt and a grind or two of pepper

Cut the lemon into 6-8 wedges and tuck them in and amongst the chicken pieces

Bake for 30-40 minutes (depending on the size of the chicken breasts), until the chicken is done and the skin is lightly browned

Note: If the chicken hasn’t browned enough, put it under the broiler for a couple of minutes

Cover the pan tightly with aluminum foil and allow it to rest for ~ 10 minutes

While the chicken is baking, make the dressing

Set aside in the fridge

Slice the chicken

Divide the zucchini between plates and top with chicken, a drizzle of the juices from the baking dish, almonds, and the remaining kale

Drizzle with the kale buttermilk dressing and serve with lemon wedges