Garlic-Herb Chicken

Prepare Your Ingredients
Preheat oven or toaster oven to 425 F.
Foil-line a baking sheet.
Wash and dry your fresh produce.
Remove the thick stems from the kale, roughly chop, and place in a salad bowl.
Slice grape tomatoes in half, and set aside.
Mince 2 garlic cloves & mix into the dressing.
Rinse the chickpeas.
Pat chicken dry, and slice each tender in half, diagonally. Season with salt, and garlic-herb seasoning.

Roast the Chickpeas
Place the chickpeas on the baking sheet, and add ½ T. olive oil, spice mix, and a pinch of salt.
Mix well to coat, then place in oven to bake until crunchy; 15-18 minutes

Toast the Breadcrumbs
Heat 1 Tbsp olive oil in a medium pan, over medium heat.
When hot, add the panko, pine nuts, garlic powder, and a little salt and pepper.
Cook, tossing frequently, until lightly browned; 2-3 minutes.
Transfer panko to a separate dish, and wipe out the pan.

Cook the Chicken
Heat 1 Tbsp. olive oil in the same pan, over medium-high heat.
Once hot, add the chicken, and cook 2-3 minutes per side, or until cooked through (add oil if pan dries).
Remove from heat.

Finish the salad
Pour 2/3 of the dressing over the kale, and massage the dressing into the kale until tender; 1 minute.
Add the tomatoes and parmesan, then toss.
Cut the avocado in half, remove the seed and use a spoon to scoop out each half.
Place avocado halves flat-side down, cut it into thin slices, and sprinkle with a little salt and pepper.

Plating
Divide the kale salad between two dishes and top with the chickpeas, and breadcrumbs.
Place the chicken and some avocado slices on the side, and dollop remaining dressing on top.
Enjoy!