I’ve been trying to incorporate more dark, leafy greens into our diet which is why this recipe grabbed my attention.
Kale is one of the darkest, leafiest greens out there.
Trouble finding Kale? It can be seen tucked between items on a buffet table. Yes, Kale is often used as a decorative touch, sandwiched between the macaroni salad and cottage cheese at the buffet.
But I digress…
This recipe is simple and tasty! However, I should put a warning out there for those of you who might be a bit sensitive to textures – the kale is a bit chewy.
Unlike spinach which tends to break apart easily with a fork, kale fights back a little and makes you use a bit of elbow grease. Or a knife.
This recipe says it serves 2, but I found it to be more like 3. Especially when you serve it over whole wheat angel hair pasta like I did.
2 whole Chicken Breasts, Pounded Out Thinly (please pound them, otherwise the 3 minutes per side searing becomes more like 6 minutes per side)
6 Tablespoons Extra Virgin Olive Oil, Divided
1 whole Lemon (you’ll Use The Juice), Divided
1⁄2 teaspoons Crushed Red Pepper
3 cloves Garlic, Minced
1 teaspoon Coarse Salt
1 teaspoon Freshly Ground Pepper
1 bunch Kale, Ends/Stems Trimmed And Roughly Chopped
4 whole Tomatoes, Roughly Chopped
2 Tablespoons Fresh Basil, Torn
2 Tablespoons Fresh Parmesan Shavings (grated would work too, but the shavings were pretty and delicious)
In a bowl, combine the chicken breasts, 4 Tablespoons of oil, juice from half of the lemon, the crushed pepper, garlic and a pinch of salt and pepper. Mix together, cover and marinate in fridge for an hour.
Heat a medium skillet with the remaining oil over medium-high. Add the chicken and sear until golden brown and cooked through, about 3 minutes per side. Remove from heat and rest.
To the same skillet, add the kale. Saute until it starts to wilt. Add the tomatoes, another pinch of salt and pepper and saute another minute.
Serve chicken with kale and tomatoes, another good spritz of lemon, torn basil and Parmesan shavings to bring it all together, baby!
Using the Lose It app on my phone, I entered the ingredients for this recipe and determined there to be about 407 Calories per serving (not including the pasta).
This recipe was found on Tasty Kitchen and originally posted on Bev’s Site.