NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

2 cups kale

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.5 tsp dried rosemary

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, dried thyme, and dried rosemary.

• 2

  Heat half of the olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the exterior is golden-brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and set it aside on a plate to rest for 5 minutes to lock in the juices.

• 5

  Using the same skillet, add the remaining olive oil and the minced garlic, sautéing for about 30 seconds until fragrant but not browned.

• 6

  Add the kale to the skillet and toss frequently for 3 to 4 minutes until the leaves are wilted and tender.

• 7

  Slice the chicken and serve it over the sautéed greens, finishing the dish with a fresh squeeze of lemon juice over everything.