How does spiced and seared chicken, tender greens, tangy-sweet dressing, and homemade garlic bread sound? Now, what if we told you that could all be on your table in just 15 minutes—no prepping or chopping required? For this satisfying and flavorful dinner, we season the chicken cutlets with a smoky cinnamon paprika spice blend, then sear until browned, thinly slice, and serve over the greens for savory contrast to the dressing. The garlic bread on the side couldn’t be simpler to make, and adds a buttery richness to the dish that just can’t be beat.

1 COOK CHICKEN:
Preheat oven to 425 degrees. (TIP: If you have a toaster oven, feel free to skip preheating—you’ll use it to toast the bread in step 3.) Wash and dry produce. Pat chicken* dry with paper towels and season all over with Cinnamon Paprika Spice, salt, and pepper. Heat a drizzle of olive oil in a large pan over medium high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If seasoning begins to brown too quickly, reduce heat to medium.

2 MAKE SALAD:
While chicken cooks, add Eat Smart Sweet Kale Chopped Salad Kit with included toppings to a large bowl. Toss with as much included dressing as you like.

3 MAKE GARLIC BREAD:
Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Peel and mince or grate garlic. Stir as much as you like into bowl with softened butter. Season with salt and pepper. Halve baguette; place directly on oven rack (or in a toaster oven) and toast until golden, 3-5 minutes. Spread cut sides with garlic butter, then halve each piece on a diagonal.

4 FINISH & SERVE:
Divide salad between plates or shallow bowls. Thinly slice chicken crosswise and arrange on top. Serve with garlic bread on the side.