Chicken and Kale Recipe
Chicken and Kale Recipe
Table of Contents
Chicken and Kale Recipe
This Chicken and Kale Recipe combines tender chicken breast with nutrient rich kale for a delicious, healthy meal that’s perfect for weeknights. Packed with protein, vitamins, and minerals, this dish is both flavorful and nutritious. Plus, it’s low in calories and carbs, making it a great choice for a balanced meal.
Description:
Indulge in this Chicken and Kale Recipe for a quick, easy, and nutritious meal that’s packed with flavor and health benefits. This recipe brings together tender chicken breast and vibrant kale, creating a beautiful blend of colors and flavors. Seasoned with garlic, lemon, and a hint of paprika, the chicken and kale harmonize perfectly to offer a burst of savory flavors. Perfect for busy weeknights or meal prep Sundays, this dish is not only versatile but also rich in essential nutrients like protein, fiber, and antioxidants. This one pan recipe is easy to prepare, keeping cooking and clean up simple.
This delicious Chicken and Kale Recipe is perfect for a healthy, satisfying meal that’s packed with flavor and nutrients. Featuring tender, juicy chicken breasts seasoned with herbs and spices, paired with nutrient-rich kale, this dish offers a wholesome combination of protein, vitamins, and minerals. It’s a versatile recipe that can be prepared in under 30 minutes, making it ideal for busy weeknights or meal prep. The sautéed kale adds a touch of earthiness, balancing the seasoned chicken for a mouthwatering, low-carb option. Plus, this Chicken and Kale Recipe is gluten-free, dairy-free, and packed with antioxidants, helping you stay on track with your wellness goals. Serve it on its own, over quinoa, or with a side of roasted vegetables for a complete meal. Try this easy, nutritious recipe to add some variety to your weekly dinner rotation and enjoy the incredible flavors of chicken and kale.
Ingredients:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite sized pieces
- 3 cups fresh kale, chopped and stems removed
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1/2 onion, finely chopped
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 lemon, juiced and zested
- 1/4 cup low sodium chicken broth or water (optional)
Instructions:
- Prepare the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until they become fragrant and golden.
- Cook the Chicken: Add the chicken pieces to the skillet. Sprinkle with paprika, salt, and pepper. Sauté for 7-10 minutes until the chicken is cooked through and golden on all sides.
- Add Kale: Once the chicken is cooked, reduce the heat to medium. Add the chopped kale to the skillet, tossing to coat in the chicken juices and seasoning. If the skillet is too dry, add 1/4 cup of chicken broth or water to help wilt the kale.
- Season and Serve: Squeeze fresh lemon juice over the chicken and kale mixture and add lemon zest for extra flavor. Stir well and cook for another 3-5 minutes until the kale is tender but still bright green.
- Plate and Enjoy: Serve hot, garnishing with additional lemon zest or a sprinkle of freshly ground black pepper if desired.
Notes:
- Make It Spicy: Add a pinch of red pepper flakes for a bit of heat.
- For Extra Flavor: Use bone in chicken thighs for more flavor and juiciness, but increase the cook time slightly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave until heated through.
Chicken and Kale Recipe
Ingredients
- 1 lb 450g boneless, skinless chicken breast, cut into bite sized pieces
- 3 cups fresh kale chopped and stems removed
- 2 tbsp olive oil divided
- 3 cloves garlic minced
- 1/2 onion finely chopped
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 lemon juiced and zested
- 1/4 cup low sodium chicken broth or water optional
Instructions
- Prepare the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until they become fragrant and golden.
- Cook the Chicken: Add the chicken pieces to the skillet. Sprinkle with paprika, salt, and pepper. Sauté for 7-10 minutes until the chicken is cooked through and golden on all sides.
- Add Kale: Once the chicken is cooked, reduce the heat to medium. Add the chopped kale to the skillet, tossing to coat in the chicken juices and seasoning. If the skillet is too dry, add 1/4 cup of chicken broth or water to help wilt the kale.
- Season and Serve: Squeeze fresh lemon juice over the chicken and kale mixture and add lemon zest for extra flavor. Stir well and cook for another 3-5 minutes until the kale is tender but still bright green.
- Plate and Enjoy: Serve hot, garnishing with additional lemon zest or a sprinkle of freshly ground black pepper if desired.
Notes
- Make It Spicy: Add a pinch of red pepper flakes for a bit of heat.
- For Extra Flavor: Use bone in chicken thighs for more flavor and juiciness, but increase the cook time slightly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave until heated through.
