Grilled Stuffed Chicken with Roasted Kale

Photography by Beau Gustafson


Wondering what to do with some of the fresh vegetables from your local market this December? Here is a very tasty recipe with a little fresh crunch.



2 sweet potatoes, skinned and cut into 1/2 inch squares

2 tablespoons extra virgin olive oil for brushing

1 large bunch of red kale, stems removed, leaves torn

5 shallots, cut in half or quartered, depending on size

4 cloves of garlic, pressed

small block of gruyere cheese, cut into thin slices

4 cups mixed greens


1 orange peel, finely grated

4 chicken breasts, split down the side for stuffing

1 orange, sliced for grilling



Preheat the oven to 425 degrees. Toss sweet potatoes and shallots in one tablespoon olive oil; spread in a single layer in a pan and roast five minutes. Toss the kale in remaining olive oil, salt, and pepper, then spread in another pan and bake in the oven with potatoes until kale is crispy and the potatoes and shallots are soft. Stuff the chicken breasts with a clove of pressed garlic, some of the grated orange peel, and thin slices of gruyere cheese. Preheat the grill or grill pan to medium and cook the chicken and orange slices until done. Arrange the greens, kale, and raspberries on the plate with dressing of your choice, along with the potatoes, shallots, and chicken. Garnish with a grilled orange slice.

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