NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

2 cups kale

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast completely dry with paper towels to ensure a crispy sear.

• 2

  Season both sides of the chicken evenly with sea salt, black pepper, dried thyme, and dried rosemary.

• 3

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

• 4

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

• 5

  Remove the chicken from the pan and let it rest on a cutting board for 5 minutes.

• 6

  In the same skillet, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Add the chopped kale and a small splash of water to the pan, tossing frequently until the leaves are tender and bright green.

• 8

  Stir the lemon juice and lemon zest into the kale, then remove from heat.

• 9

  Slice the rested chicken into strips and serve immediately over the warm sautéed kale.