🌎 The World Cookbook

6 boneless skinless chicken thighs (1 1/4 lb)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
6 oz fresh mozzarella cheese, sliced
2 green onions, whites and greens separated, sliced on the bias
16 oz fresh strawberries, stemmed and halved
1 tablespoon honey
1 tablespoon balsamic vinegar
4 cups chopped stemmed kale

Heat oven to 425°F. Spray rimmed sheet pan with cooking spray. In large bowl, mix chicken, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place in pan in single layer. Roast 15 to 17 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove pan from oven. Top chicken thighs with mozzarella slices; bake 4 to 6 minutes longer or until cheese melts. Top with green onion greens. Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add strawberries, green onion whites, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; cook 3 to 4 minutes, gently stirring occasionally, until strawberries brown on edges and begin to break down. In small bowl, mix honey and vinegar. Add kale to skillet; drizzle honey mixture over kale. Cook 1 to 2 minutes, stirring occasionally, until kale begins to wilt. Serve mixture with chicken thighs.