Parmesan Chicken with Kale Sauté

Makes 4 servings

This easy skillet dinner shows off chicken breast and kale’s fullest potential, and is perfect for weekdays and weekends alike. Parmesan can improve almost any dish, and this recipe is no exception. The white wine and garlic elevate the dish to a completely different level and will make you fall in love with kale. Trust me!



2 tbsp. olive oil
1½ lb. boneless, skinless chicken breast, cut into ½-inch strips
Kosher salt, for seasoning and to taste
Freshly ground black pepper, for seasoning and to taste
1 medium yellow onion, diced
2 cloves garlic, minced
1 pinch red pepper flakes
1 large bunch kale (about 2 oz.) chopped
½ cup dry white wine
¾ cup grated Parmesan cheese
1 tbsp. freshly squeezed lemon juice



1. Pour oil over medium heat in a skillet until shimmering. Season the chicken with salt and pepper and add to the skillet. Cook for about 6 minutes, turning once. Transfer the chicken to a plate and cover to keep warm.
2. Add the onions, garlic and red pepper flakes to the skillet. Sauté for 2 minutes, until the onions slightly soften. Add the kale, wine and a pinch of salt. Cover and cook, stirring occasionally, for about 5 minutes, until the kale is tender.
3. Return the chicken and all its juices to the skillet. Add the Parmesan and lemon juice; stir to mix well. Season with more salt and pepper, to taste, and serve immediately.



Calories 390
Total Fat 17g (22%)
Saturated Fat 4.814g (24%)
Trans Fat 0.179g
Total Carbohydrate 8g (3%)
Dietary Fiber 1g (4%)
Total Sugars 2g
Includes 0g Added Sugars (0%)
Cholesterol 140mg (47%)
Sodium 1000mg (43%)
Protein 45g (90%)
Vitamin D 0.6mcg (4%)
Calcium 205mg (15%)
Iron 1.22mg (6%)
Potassium 755mg (15%)
Phosphorus (40%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget Cookbook here >>



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