Herbed Lemon Chicken
Preheat the oven to 400° F
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
Kale and Buttermilk Dressing
While the chicken is baking, make the dressing
In the bowl of your food processor, add the Parmesan, buttermilk, 1 cup kale, and a pinch of sea salt. Process until well combined
Set aside in the fridge
Finish and Serve
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