Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Core, then cut pepper into 1/4-inch pieces. Add half the peppers and half the Italian Seasoning to a medium bowl. Season with salt and pepper, then toss to coat. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper, then sprinkle with remaining Italian Seasoning.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-sear until golden-brown, 1-2 min per side. Remove the pan from heat. Transfer chicken to a parchment-lined baking sheet. Spoon marinara sauce over each piece of chicken. Top with seasoned peppers (from step 1), then sprinkle with mozzarella. Roast in the middle of the oven until chicken is cooked through, 12-14 min.**

While chicken roasts, add kale and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper. Using your hands, massage oil into kale for 30 sec to soften leaves. Add mayo, lemon juice, lemon zest, Parmesan and remaining peppers. Season with pepper, then toss thoroughly to coat.

Divide chicken and salad between plates. Sprinkle 1/8 tsp chili flakes over chicken. (NOTE: Reference heat guide.)