• Rinse, de-stem, and chop kale leaves. • Rinse the orange and zest one half, then peel and divide into segments. • Rinse the rosemary. Pick 8-10 leaves off bottom of rosemary sprigs and mince. • Mince garlic. • Thinly slice the shallot. • Rinse the chicken breasts and pat dry.

• Take half the orange zest and chop finely. • In a clean mixing bowl, combine the fine zest, honey, and minced rosemary.

• Season chicken breasts with salt and pepper. • Warm 1 Tbsp. olive oil in a sauté pan over medium-high heat. • Once oil is hot, add the chicken breasts. Sauté chicken for 4-6 minutes on each side, or until golden brown. • Cut into chicken to ensure doneness (no pink should remain). • Spoon half the glaze from the mixing bowl over the chicken while still in the pan (reserving remaining glaze for plating) and allow to cook for 1-2 more minutes. • Remove chicken from pan and allow to rest for 5 minutes before serving.

• Whisk garlic, seasoned rice wine vinegar, remaining orange zest (reserving a bit for garnish), and 2 Tbsp. olive oil in a clean bowl. Add salt and pepper to taste. Place kale and half the dressing in a large bowl and, with clean hands, massage kale with dressing for 3-5 minutes. Kale will soften and sweeten during this process. After massaging kale, add orange segments, sliced shallots, bleu cheese crumbles, and remaining dressing and toss. Salt and pepper to taste.

• Place a portion of rubbed kale salad on the plate. • Top with a chicken breast and spoon remaining honey-rosemary glaze over the top of the dish. • Garnish dish with a rosemary sprig and orange zest.