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Seared Chicken with Lemon-Sage Pan Sauce
and roasted cauliflower and kale salad

Active: 35 Total: 35

Tonight's pan-seared chicken is as simple as it gets, but doesn't skimp on comfort. A salad full of winter vegetables offers a satisfying balance of flavors and textures.



Roasted Cauliflower and Kale Salad:
  • Cauliflower - 12 oz , florets
  • Kale - 1 bunch , stems removed and leaves chopped
  • Garlic - 2 cloves , chopped
  • Vinegar, red or white wine - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 3 Tbsp
  • Pine nuts - 3 Tbsp
  • Oil, cooking - 1 Tbsp
  • Italian seasoning - 2 tsp
Seared Chicken with Lemon-Sage Pan Sauce:
  • Shallots - 1 clove , chopped
  • Chicken breasts, boneless and skinless - 1 lb , halved to thin
  • Sage - 1 sprig , leaves removed and chopped
  • Oil, cooking - 1 Tbsp
  • Butter - 1 Tbsp
  • Stock, any type - 1 cup
  • Mustard, Dijon - 1 tsp
  • Lemon juice - 1 tsp


  1. Cauliflower / Kale / Garlic / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together vinegar, mustard (portion for salad), and honey. Slowly add olive oil while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  3. Toast pine nuts - Place pine nuts in a dry skillet over medium-low heat. Cook until golden and fragrant, watching them closely to prevent burning, 4 to 5 minutes. Cool completely and store in an airtight container. (Can be done up to 5 days ahead)

  4. Chicken - Slice chicken breasts in half to thin. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  5. Sage - Prep as directed. (Can be done 1 day ahead)

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  1. Heat oven to 400F / 204C degrees.

  2. Place kale in a large bowl and add 1 Tbsp / 15 ml of vinaigrette (for 4 servings; adjust if customizing). Use your hands to rub the vinaigrette into the kale leaves. (“Massaging” the kale will help to tenderize the leaves.) Set aside.

  3. Toss cauliflower with cooking oil (portion for salad), garlic, and Italian seasoning. Season with some salt and pepper. Spread cauliflower out on a sheet pan and transfer to the oven. Roast until cauliflower is golden brown and tender, shaking the pan halfway through cooking, 20 to 25 minutes.

  4. While cauliflower roasts, heat a large saute pan with cooking oil (portion for chicken) over medium heat and add chicken to heated oil. Sear chicken until golden brown on both sides and cooked through, about 6-7 minutes per side. Transfer chicken to a plate and cover to keep warm.

  5. Return pan to stove and heat butter until melted and bubbling. Add shallots and sage leaves and saute until shallots are nearly tender - 2 to 3 minutes. Whisk in stock and mustard (portion for chicken) and simmer until flavors come together and sauce is somewhat reduced - 4 to 5 minutes. Remove from heat and stir in lemon juice. Season with some salt and pepper and more lemon juice if needed.

  6. Combine kale with roasted cauliflower and pine nuts. Toss with remaining vinaigrette until salad is dressed to your liking.

  7. Divide chicken among serving plates and spoon pan sauce over top. Serve with kale salad on the side. Enjoy!



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