RECIPES WITH CHICKEN AND KALE RECIPES

Name: Tuscan Chicken with White Beans and Kale
Total time: 22 min
Yield: Serves 4 (serving size: 4 oz. chicken and 1 1/2 cups bean mixture)
Ingredients: 2 tablespoons olive oil; 4 (6-oz.) skinless, boneless chicken breast halves; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon black pepper; 1 cup chopped yellow onion; 1 cup chopped carrot; 2 tablespoons chopped fresh thyme; 5 garlic cloves, minced; 1/2 cup dry white wine; 8 ounces lacinato kale, stemmed and thinly sliced (about 1 bunch); 1 cup unsalted chicken stock (such as Swanson); 2 teaspoons grated lemon rind; 2 (15-oz.) cans unsalted cannellini beans, rinsed and drained; 1 (15-oz.) can unsalted diced tomatoes, drained; 1 tablespoon unsalted tomato paste

TUSCAN CHICKEN WITH WHITE BEANS AND KALE RECIPE | COOKING ...

Tuscan Chicken with White Beans and Kale Recipe | Cooking ... image

This rustic chicken supper is a one-dish meal through and through: It all comes together in one skillet and includes the main (chicken), starch (creamy cannellini beans), and side (braised kale and tomatoes). It also couldn’t be faster or easier to throw together—just 22 minutes from start to finish. You can use either lacinato kale, the kind with dark, bumpy leaves, or curly kale for this dish; just make sure to remove the stems as they won’t have time to break down before the dish is done. Swap the chicken for boneless center-cut pork chops on another night.

Provided by Robin Bashinsky

Total Time 22 minutes

Yield Serves 4 (serving size: 4 oz. chicken and 1 1/2 cups bean mixture)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
4 (6-oz.) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 cup chopped yellow onion
1 cup chopped carrot
2 tablespoons chopped fresh thyme
5 garlic cloves, minced
1/2 cup dry white wine
8 ounces lacinato kale, stemmed and thinly sliced (about 1 bunch)
1 cup unsalted chicken stock (such as Swanson)
2 teaspoons grated lemon rind
2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
1 (15-oz.) can unsalted diced tomatoes, drained
1 tablespoon unsalted tomato paste

Steps:

Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side (chicken will not be cooked through). Remove chicken from pan. Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes or until wilted. Stir in remaining 1/4 teaspoon salt, stock, and remaining ingredients; bring to a simmer. Add chicken; cover, reduce heat, and simmer 4 minutes or until done.

Nutrition Facts : Calories 516, CarbohydrateContent 43 g, CholesterolContent 124 mg, FatContent 13.7 g, FiberContent 12 g, ProteinContent 52 g, SaturatedFatContent 2 g, SodiumContent 609 mg, SugarContent 8 g

CHICKEN & KALE SOUP RECIPE | EATINGWELL

Chicken & Kale Soup Recipe | EatingWell image

This easy chicken and kale soup will keep you warm on a cold and rainy day or any day that calls for a simple, hearty soup. For convenience, you can make this soup with frozen kale without the need to thaw it beforehand.

Provided by Julia Levy

Categories Healthy Chicken Tenders Recipes

Total Time 45 minutes

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
1?½ cups chopped yellow onion
1 tablespoon minced garlic
1 (15 ounce) can no-salt-added great northern beans, rinsed
12 ounces boneless, skinless chicken breast or chicken tenders
2 medium Yukon Gold potatoes, peeled and diced (1/2-inch)
6 cups unsalted chicken broth
3 thyme sprigs
1 teaspoon kosher salt
½ teaspoon ground pepper
3 cups chopped kale or 1 10-ounce package frozen chopped kale
2 tablespoons lemon juice

Steps:

Heat oil in a large heavy pot over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add beans, chicken, potatoes, broth, thyme, salt and pepper. Bring to a boil over medium-high heat; reduce heat to maintain a simmer. Simmer, covered, until the potatoes are tender and an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 18 minutes.
Transfer the chicken to a plate and, using 2 forks, shred it into bite-size pieces. Stir kale into the soup; cook over medium heat, stirring often, until the kale is wilted and tender, about 2 minutes. Remove from heat; stir in the shredded chicken and lemon juice. Remove the thyme sprigs before serving. Serve hot.

Nutrition Facts : Calories 271.3 calories, CarbohydrateContent 30.4 g, CholesterolContent 48.2 mg, FatContent 5.1 g, FiberContent 7 g, ProteinContent 25.8 g, SaturatedFatContent 0.9 g, SodiumContent 531 mg, SugarContent 4.5 g

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