1

Stir together grapefruit juice, mustard, honey, and thyme in a large rimmed, glass dish. Arrange chicken in a single layer; turn to coat, and set aside for 30 minutes. Peel and dice grapefruit; set aside.

2

Preheat oven to 400°F.

3

In a medium baking dish, toss together Brussels sprouts, carrots, oil, salt, and pepper; roast 10 minutes.

4

While vegetables begin to roast, sear chicken. Heat a large sauté pan over medium-high heat. Remove chicken from marinade (reserve marinade), and sear chicken, top side down, 1-2 minutes. Flip and cook 1 minute more (do in two batches if necessary). Remove from heat. Remove roasting pan from oven; stir vegetables and top with kale. Arrange chicken over vegetables; roast until chicken is cooked through (should be an internal temperature of 165°F), about 10-12 minutes.

5

Remove baking dish from oven; stir vegetables; add kale; set chicken on top. Roast until chicken is cooked through (165F), about 10-12 minutes.

6

Reheat sauté pan to high heat; add shallots and sauté for 30 seconds. Add reserved marinade; boil 1-2 minutes (to kill bacteria). Reduce heat to medium and cook, stirring occasionally, until sauce is reduced by half, about 2 minutes. Remove from heat; whisk in yogurt. Fold in diced grapefruit and season to taste (optional); serve over chicken and vegetables.