Crispy Seared Chicken with Garlic Kale

Method

1. Preheat the oven to 180°c and line a baking sheet with foil.
2. Marinate the chicken by adding them to a bowl along with 1/2 the oil, salt and pepper, 2 cloves worth of the pressed garlic, and the lemon juice; toss to combine and coat, and set aside for a few minutes.
3. Add the halved Roma tomatoes to a large bowl, and toss them with the balsamic vinegar, the other 1/2 of the olive oil, a couple of pinches of salt and black pepper, and the pinch or two of red pepper flakes; place them onto the foil-lined baking sheet, cut-side up.
4. Prepare a topping for the tomatoes by mixing together in a bowl 1/2 the quinoa flakes, the 2 tablespoons of grated parmesan and about 1 teaspoon of olive oil; sprinkle this topping over the tomatoes, and leave aside until chicken is ready.
5. Mix together the remaining quinoa flakes along with the remaining grated parmesan cheese, and add it to a large plate or shallow dish; press each chicken piece in the mixture firmly; repeat until all pieces are coated and place on the tray with the tomatoes.
6. Place the tray into the oven and bake until the chicken is cooked through.
7. While the chicken is cooking heat a non-stick pan on medium heat, add in the mushrooms, and saute them for about 5-6 minutes, or until nicely browned and seared; next, add in the kale and garlic and stir to combine with the mushrooms then saute for a minute or two.
8. Once the garlic becomes aromatic, add the water and stock and add a pinch or two of salt and pepper, to season. Simmer until sauce has reduced.
9. To serve, add some of the mushroom and kale mixture to the plate as a bed, and top with a crispy seared chicken breast; or, top the chicken breast with some of the mixture, and add two, spicy roasted Roma tomato halves.