Past Recipes
Pan-Roasted Chicken

Pan-Roasted Chicken with Kale, Green Apple, and Peanut Dressing

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Among their many culinary talents, the chefs at Plated can taste just about any dish and skillfully recreate the exact same flavors in our test kitchen. After a recent team lunch, Chef Suzanne tested and retested her own peanut vinaigrette until it perfectly matched the salty-sweet dressing we loved from a tender side of kale. Here, dinosaur kale and red cabbage are marinated in the dressing—which gets Asian flair from soy sauce, lime, sambal chile paste, and brown sugar—then tossed with Granny Smith apple for tart crunch. Topped with juicy seared chicken and more roasted peanuts, we dare say this hearty salad is better than the original.
  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • shredded red cabbage
    • 1 cup
    • shredded red cabbage
  • sambal oelek
    • 1 teaspoon
    • sambal oelek
  • lime
    • 1
    • lime
  • peanut butter
    • 1 packet
    • peanut butter
  • rice wine vinegar
    • 1 1/2 tablespoon
    • rice wine vinegar
  • gluten-free soy sauce
    • 2 packets
    • gluten-free soy sauce
  • roasted salted peanuts
    • 2 tablespoons
    • roasted salted peanuts
  • peanut oil
    • 3 tablespoons
    • peanut oil
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • light brown sugar
    • 1/2 tablespoon
    • light brown sugar
  • Granny Smith apple
    • 1
    • Granny Smith apple
  • dinosaur kale
    • 9 ounces
    • dinosaur kale

What You’ll Need

  • canola oil
  • black pepper
  • kosher salt
  • 10" medium nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Allow peanut oil to soften at room temperature. Place peanut butter packet between your palms for 1-2 minutes—the heat from your hands will help it soften, too. Both will be easier to whisk into the dressing! Rinse kale and trim and discard stems, then thinly slice leaves crosswise. Halve lime. Roughly chop peanuts.

  2. Make Peanut Dressing

    Make Peanut Dressing

    In a large bowl, whisk together soy sauce, sambal oelek (it's not super spicy, but feel free to use half, then taste and adjust to your preferences), rice wine vinegar, brown sugar, peanut butter, peanut oil, and juice of 1 lime until smooth. Season with ⅛ teaspoon salt and pepper as desired.

  3. Marinate Salad

    Marinate Salad

    Add cabbage and kale to bowl with dressing. Using your hands, massage until fully coated, then set aside to marinate at room temperature for about 10 minutes.

  4. Pan Roast Chicken

    Pan Roast Chicken

    While salad marinates, pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon canola oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 5-6 minutes per side. Transfer to a plate or cutting board for slicing.

  5. Slice Apple and Finish Salad

    Slice Apple and Finish Salad

    While chicken cooks, halve apple and thinly slice, discarding core. Add to bowl with salad and toss to combine.

  6. Plate Chicken

    Plate Chicken

    Cut chicken into ¼-inch slices. Add to bowl with salad and toss to combine. Divide between plates, garnish with peanuts, and dig in!

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