Chicken with Kale and Freekeh Lentil Pilaf

Ingredients

• for the vinaigrette:
• 1 tsp ground cumin
• ¼ cup balsamic vinegar
• 1 garlic clove, minced
• ¼ cup extra-virgin olive oil
• 1 tsp whole grain mustard
• juice from ½ of 1 small lemon
• kosher salt
• for the pilaf and chicken:
• 1-2 tbsp olive oil
• 2 large chicken breasts, cut into ½-inch cutlets
• kosher salt
• 1 tbsp butter
• 1 garlic clove, smashed
• ½ lb kale, center ribs and stems removed, torn into pieces
• ½ cup cooked freekeh (could do ahead of time)
• ½ cup cooked lentils (could do ahead of time)

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