1. Add the olive oil, lemon juice, garlic, oregano, salt, and pepper to a large zip top bag, or a large shallow dish. Close the bag and massage to combine the ingredients, or stir the ingredients in the dish until combined.

2. Filet each chicken breast into two thinner pieces. Place the pieces in the bag or dish, making sure the chicken pieces are completely covered in marinade. Marinate the chicken for 30 minutes up to 8 hours, turning occasionally to maximize the chicken's contact with the marinade.

3. While the chicken is marinating, pull the kale leaves from the woody stems and tear them into small 1 to 2-inch pieces. Rinse the torn kale well in a colander under cool, running water and allow it to drain. Bring a large pot of water to a boil. Break the pasta in half, add it to the boiling water, and cook until al dente (about 7 minutes). Drain the pasta in a colander.

4. While the pasta is cooking, add the olive oil, butter, and minced garlic to another large pot or skillet. Cook over medium heat for 1-2 minutes, or until the garlic is soft and fragrant. Add the kale and continue to sauté until the kale has wilted and has turned a deep green colour (about 5-7 minutes). Turn the heat off.

5. When ready to cook, heat a large skillet over medium flame. Transfer the chicken from the marinade to the hot skillet and cook on each side until well browned and cooked through (about 5-7 minutes each side, depending on the size of the pieces). I cooked two pieces at a time to avoid overcrowding the skillet, which can cause juices to pool and prevents browning. Discard the excess marinade.

6. Transfer the cooked chicken from the skillet to a cutting board and let rest for five minutes before slicing and serving.

7. After the spaghetti has been drained it is moved to the skillet containing the kale, where it is turned together with two tbsp of the pasta water,

7. While the chicken was resting, I blistered the tomatoes. I just tossed one pint of cherry tomatoes into the skillet with the residual oil from the chicken and let them cook over medium, stirring only occasionally, until the skins blistered, burst, and the tomatoes became soft.