Kale With Chicken Recipes

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Kale With Chicken Recipes

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Kale With Chicken Recipes

Delicious Kale with Chicken Recipes

Kale and chicken make a versatile and nutritious combination that can be incorporated into a variety of dishes. Whether you’re looking for a hearty dinner, a light lunch, or a comforting soup, these recipes will inspire you to make the most of these ingredients. Kale is a powerhouse of vitamins and minerals, and when paired with lean, protein-rich chicken, it creates a balanced meal that’s both satisfying and healthy.

Chicken and Kale Stir-Fry

Ingredients:

  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 bunch kale, stems removed and leaves chopped
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • 1 teaspoon sesame seeds (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the chicken slices, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
  3. Remove chicken from the skillet and set aside.
  4. In the same skillet, add garlic and cook until fragrant, about 1 minute.
  5. Add bell peppers and cook until tender, about 3-4 minutes.
  6. Add kale and cook until wilted, about 3-5 minutes.
  7. Return chicken to the skillet and add soy sauce and sesame oil. Stir to combine.
  8. Cook for another 2-3 minutes until everything is well-mixed and heated through.
  9. Garnish with sesame seeds before serving.

Kale and Chicken Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 1 cup water
  • 2 cups cooked, shredded chicken
  • 1 bunch kale, stems removed and leaves chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic, cooking until onion is translucent, about 5 minutes.
  3. Add carrots and celery, and cook for another 5 minutes.
  4. Pour in the chicken broth and water, then bring to a boil.
  5. Reduce heat and let simmer for 10 minutes, or until vegetables are tender.
  6. Add the shredded chicken, kale, thyme, and rosemary.
  7. Season with salt and pepper to taste.
  8. Let the soup simmer for another 10 minutes, until the kale is tender.
  9. Serve hot with crusty bread.

Lemon Garlic Chicken with Kale

Ingredients:

  • 4 boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • Juice of 1 lemon
  • 1 bunch kale, stems removed and leaves chopped
  • Salt and pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet over medium heat.
  3. Add chicken thighs, season with salt and pepper, and cook until browned on both sides, about 5 minutes per side.
  4. Remove chicken from the skillet and set aside.
  5. In the same skillet, add garlic and cook until fragrant, about 1 minute.
  6. Add kale, lemon juice, and red pepper flakes. Cook until kale is wilted, about 3-5 minutes.
  7. Return chicken to the skillet, nestling it among the kale.
  8. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through.
  9. Serve hot with a squeeze of fresh lemon juice.

Kale and Chicken Salad

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 bunch kale, stems removed and leaves chopped
  • 1 apple, thinly sliced
  • 1/4 cup walnuts, toasted
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Season chicken breasts with salt and pepper, then grill or bake until cooked through. Let cool, then slice.
  2. In a large bowl, combine kale, apple slices, walnuts, and feta cheese.
  3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
  4. Pour dressing over the salad and toss to combine.
  5. Top with sliced chicken and serve immediately.