HEALTHY CHICKEN AND KALE RECIPES RECIPES

CHICKEN AND KALE IN PARMESAN CREAM SAUCE RECIPE | ALLRECIPES

Chicken and Kale in Parmesan Cream Sauce Recipe | Allrecipes image

One of the vendors at the local farmers market was having a special on end-of-harvest kale. I figured it would go well with chicken and stumbled into this. The sauce is pretty heavy, and the kale and vinegar give it a good tangy flavor. My wife is allergic to garlic, otherwise I would have used 1/2 teaspoon of it instead of the salt. Serve over noodles or spaghetti.

Provided by soxinsc

Categories Main Dishes Chicken Parmesan

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 bunch kale, stemmed and chopped
½ cup water
2 tablespoons red wine vinegar
1 pinch sea salt
6 ounces skinless, boneless chicken breast, diced
¾ cup heavy whipping cream
2 tablespoons butter
¼ teaspoon ground black pepper
1 (3 ounce) package grated Parmesan cheese

Steps:

Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.
Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.

Nutrition Facts : Calories 801.4 calories, CarbohydrateContent 27.9 g, CholesterolContent 239.2 mg, FatContent 59.2 g, FiberContent 4.5 g, ProteinContent 45.2 g, SaturatedFatContent 35.6 g, SodiumContent 1071.5 mg, SugarContent 0.5 g

HEALTHY CHICKEN THIGHS WITH KALE RECIPE | COOKING LIGHT

Healthy Chicken Thighs With Kale Recipe | Cooking Light image

You could complicate things if you wanted to, but why bother when the simple way tastes so great? Not counting salt, pepper, and oil, this recipe contains just six ingredients—and tastes like a million bucks. That’s because the lightly seasoned chicken releases all its chicken-y goodness into the skillet, where onions, garlic, kale, and chickpeas lap it up so that none of the rich poultry flavor goes to waste. If you can, purchase air-chilled and/or organic chicken thighs. Since chicken is the star here, you want the best you can find.

Provided by Ann Taylor Pittman

Total Time 35 minutes

Yield Serves 4 (serving size: 1 chicken thigh and about 1 cup kale mixture)

Number Of Ingredients 9

Ingredients

1 teaspoon ground coriander
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 skin-on, bone-in chicken thighs (about 1 3/4 lb.), patted dry with paper towels
2 teaspoons olive oil
1 medium red onion (about 9 oz.), vertically sliced
4 garlic cloves, thinly sliced
8 ounces stemmed, torn curly kale (from about 1 [12-oz.] bunch)
1 (15-oz.) can low-sodium chickpeas, rinsed and drained.

Steps:

Preheat oven to 450°F. Combine coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sprinkle evenly over both sides of chicken. Heat a large cast-iron or other ovenproof skillet over medium heat. Add oil to pan; swirl to coat. Add chicken to pan, skin side down. Cook 8 minutes or until skin is lightly browned; remove chicken from pan. Add onion, garlic, and remaining 1/4 teaspoon each salt and pepper to drippings in pan; cook 3 minutes or until onion is softened. Add half of kale; cover and cook 2 minutes or until lightly wilted. Stir and add remaining kale; cover and cook 2 minutes or until lightly wilted. Stir. Add chickpeas and top with chicken, skin side up. Bake, uncovered, at 450°F until a thermometer inserted into chicken registers 165°F, 10 to 12 minutes.

Nutrition Facts : Calories 440, CarbohydrateContent 27 g, FatContent 18 g, FiberContent 8 g, ProteinContent 47 g, SaturatedFatContent 4 g, SodiumContent 670 mg, SugarContent 7 g, UnsaturatedFatContent 14 g

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