Lemon Pepper Kale Chicken Recipes

WHOLE WHEAT PASTA WITH LEMON KALE CHICKEN RECIPE BY TASTY

Whole Wheat Pasta With Lemon Kale Chicken Recipe by Tasty image

Here's what you need: whole wheat spaghetti, boneless, skinless chicken breast, extra virgin olive oil, garlic, red pepper flakes, curly kale, lemon zest, lemon juice, kosher salt, ground black pepper

Provided by Marie Telling

Categories Dinner

Yield 2 servings

Number Of Ingredients 10

Ingredients

4 oz whole wheat spaghetti
1 boneless, skinless chicken breast, cubed
5 tablespoons extra virgin olive oil
2 cloves garlic, minced
¼ teaspoon red pepper flakes
2 cups curly kale, chopped, ribs removed
1 lemon lemon zest
1 tablespoon lemon juice
kosher salt, to taste
ground black pepper, to taste

Steps:

Boil salted water and cook the pasta for 1 minute less than the time indicated on the package. When the pasta is finished cooking, reserve ¼ cup (60 ml) of pasta water.
Meanwhile, heat two tablespoons of olive oil in a cast-iron skillet. Season cubed chicken with salt and pepper, add it to the skillet, and brown it on each side. Once cooked through - about 2 to 4 minutes - remove from skillet and reserve.
Heat remaining three tablespoons of olive oil in skillet and add garlic and red pepper flakes. Cook until fragrant, about 1 minutes.
Add kale, lemon zest, lemon juice, salt, and reserved pasta water. Cook until kale is tender, about 3 minutes.
Add cooked chicken, and pasta. Stir to coat, and serve immediately.
Enjoy!

Nutrition Facts : Calories 743 calories, Carbohydrate 65 grams, Fat 39 grams, Fiber 10 grams, Protein 39 grams, Sugar 7 grams

LEMON PEPPER KALE CHICKEN

Lemon Pepper Kale Chicken image

I wanted to make something easy with the ingredients I had on hand: kale, shredded Brussels sprouts, red onion and chicken breasts. And BAM! Deliciousness ensued. This meal is a breeze to make in a single pan and it is so juicy, sweet and tangy! I couldn't wait to share this creation! This recipe meets Whole 30 standards (no grains, no dairy, no sugar, no legumes) and is incredibly nutritious.

Provided by Alyssa Gagarin

Categories main-dish

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 red onion, diced
1 tablespoon plus 1 teaspoon olive oil
2 boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon paprika
2 cups shredded Brussels sprouts (I used pre-shredded, but you could thinly slice them into strips as well)
2 cups kale, chopped
Zest and juice from 1/2 lemon
1 tablespoon capers
Lemon slices, for serving

Steps:

Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onions and cook until sizzling, about 1 minute, then reduce the heat to low and cook until the onions caramelize, stirring occasionally, about 10 minutes.
Thinly slice each chicken breast into two cutlets. Season the chicken cutlets with 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, onion powder, Italian seasoning and paprika in a large bowl. Add the remaining 1 teaspoon olive oil and toss to combine.
Add the chicken cutlets to the saucepan and cook on medium heat until golden brown on both sides, about 3 minutes per side. Remove the chicken to a plate.
Add the Brussels sprouts and kale to the saucepan. Add the lemon juice and season with salt and pepper. Cook until the Brussels sprouts are tender and the kale is wilted, about 5 minutes. Top with lemon zest.
Sprinkle capers all over to taste. Serve with lemon slices.

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