4 boneless chicken thighs
1/2 tbsp lemon zest
3 sprigs thyme
2 cloves garlic, minced
1 can diced tomatoes
salt and red pepper flakes to taste
1 bunch kale, stem removed and cut into strips
4-5 basil leaves
4 oz sliced mozzarella
1/4 cup grated Parmesan
Add chicken to a ziplock bag, add lemon zest, thyme leaves and garlic. Massage into the chicken and pour 1/4 cup olive oil and let sit for an hour or so.
Combine tomatoes, 1 tbsp olive oil and salt.Prepare kale, then heat a saute pan on medium. Add garlic and cook for 30 seconds. Cook the kale in the oil and add a little water to the leaves. Cover and cook for about 5-7 minutes, until soft. Sprinkle basil and set aside.
Cook chicken on a med high grill pan. After grilled on both sides, add a slice of mozzarella cheese and cook until melted. Plate the tomato sauce, covered with kale and chicken on top. Season if needed.