Garlic-Caper Chicken

Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Quarter and deseed the lemon.

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped kale, half the chopped garlic, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*An instant-read thermometer should register 165°F.

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped capers and remaining chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Turn off the heat and stir in the juice of 2 lemon wedges.

To the bowl of cooked vegetables, add the crème fraîche and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished vegetables. Top the chicken with the garlic-caper topping. Garnish with the cheese. Enjoy!