Contents of your meal kit:
Equipment needed: baking dish, nonstick skillet
- Preheat oven to 450.
- Thoroughly rinse the broccolini, leaving the water clinging to it and place in baking dish. Drizzle with olive oil and sprinkle with salt & pepper. Tightly cover the baking dish in foil and bake for 20 minutes. Remove broccolini from the oven and scatter kale on top, as well as a bit more salt & pepper. Return to oven uncovered for 1-2 minutes, or until kale is just wilted.
- When there is about 10 minutes left on timer for broccolini, heat a small amount of oil in a nonstick skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through.
- Once the kale is wilted, add porcini-shallot vinaigrette and pine nuts to the baking dish with the broccolini and kale. Toss to combine.
- Divide chicken and vegetables between plates, and sprinkle pecorino on top of the broccolini and kale.