Name: Pan-seared chicken with sautéed greens
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz red potatoes, diced into 1/2-inch pieces; 3.5 oz kale, stems removed and leaves chopped; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

434 calories

Protein: 46g; 41% of calories
Carbs: 35g; 31% of calories
Fat: 14g; 28% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a large baking sheet, toss the potatoes with one third of the olive oil and a pinch of salt. Roast for 25 to 30 minutes until golden and tender.
Season the chicken breast on both sides with the remaining salt and the black pepper.
In a 12-inch nonstick skillet, heat half of the remaining olive oil over medium-high heat. Add the chicken and cook for 6 minutes, flip, and cook for 6 minutes more until the center is opaque. Transfer to a plate to rest. Done when opaque in the center, 165°F.
In the same skillet, heat the last of the olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the kale and cook for 4 to 5 minutes until wilted and tender. Stir in the lemon juice.

Nutrition

Ingredients

Instructions

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