¼ cup olive oil
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
¼ teaspoon red pepper flakes
12 ounces Brussels sprouts, stem-end cut off, halved (quartered if large)
Half head cauliflower, cut into florets (about 2½ cups)
2 boneless, skinless chicken breasts, trimmed of excess fat
Zest and juice of half a lemon
4 cups chopped kale
½ cup freshly grated smoked Gouda
Heat oven to 400º. Whisk olive oil, garlic, ½ teaspoon of salt, ½ teaspoon of pepper, and red pepper flakes together in a small bowl. Toss the Brussels sprouts and cauliflower with 1 tablespoon of the oil mixture, then place in a single layer on a rimmed baking sheet. Place the vegetables in the oven to roast for 20-25 minutes, until they’re browned and tender.
While the vegetables are roasting, grill the chicken in a grill pan until it’s cooked through. In our grill pan, this takes about 8 minutes total, but it will depend on the pan you use and the thickness of your chicken. Once the chicken is cooked through, set aside on a cutting board to rest.
While the chicken is resting, whisk the lemon zest and juice into the oil and garlic mixture. Season to taste with additional salt and pepper, if needed. Toss the dressing with the chopped kale.
Chop the chicken into bite-size pieces, and then top the salad with the chicken, roasted vegetables and shredded cheese.