NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 cup kale

0.5 oz sliced almonds

0.5 tbsp extra virgin olive oil

3 clove garlic

0.25 cup chicken bone broth

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  Place the sliced almonds in a dry skillet over medium heat, tossing frequently until they are fragrant and golden brown, then set aside.

• 2

  Season the chicken breast with sea salt and black pepper, then heat half the olive oil in a large pan and sear the chicken until fully cooked and golden.

• 3

  Remove the chicken from the pan and add the remaining olive oil along with the minced garlic and red pepper flakes, sautéing for 30 seconds.

• 4

  Add the chopped kale and chicken bone broth to the pan, cover with a lid, and let the kale steam and braise for 3 to 4 minutes until tender.

• 5

  Return the chicken to the pan, drizzle with fresh lemon juice, and toss everything together to combine.

• 6

  Plate the chicken and kale mixture and garnish with the toasted almonds for a satisfying crunch.