Chicken, Chickpea & Kale Salad

• Meanwhile, wash and dry produce. • Remove and discard any large stems from kale; chop into bite-size pieces. Halve tomatoes lengthwise. Quarter lemon.

Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board.

• Cut baguette into ½-inch cubes. TIP: Slice baguette lengthwise, like you’re making a sandwich, then cut each half into ½-inch strips to make cubing extra easy. • In a medium bowl, toss bread with 1½ tsp garlic powder (all the garlic powder for 4 servings), 2 TBSP olive oil (4 TBSP for 4), salt, and pepper until evenly coated. • Once chickpeas have roasted 13 minutes, remove sheet from oven. Carefully push chickpeas to one side of sheet. Spread bread out on empty side. (For 4, leave chickpeas roasting. Use a second sheet for bread; toast on middle rack.) • Return to top rack until croutons are golden brown and crisp, 5-7 minutes.