Herb-infused Chicken and Kale Sauté

Units:
Servings: Prep Time: 10 Cook Time: 20

Ingredients

Directions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add the chicken pieces to the skillet and season with salt and black pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of olive oil. Add onions and garlic, sauté for 3 minutes until slightly softened.
  4. Add the red and yellow bell peppers to the skillet and sauté for another 5 minutes until peppers are tender.
  5. Stir in the kale, cooking until wilted, about 2-3 minutes.
  6. Return the chicken to the skillet and mix in dried oregano, thyme, lemon zest, lemon juice, and vegetable or chicken broth.
  7. Continue to cook for an additional 3-5 minutes until all the ingredients are well combined and heated through.
  8. Serve immediately, garnished with additional lemon zest if desired.

Dietary Tags

Recipe By:

Chef AI

Herb-infused Chicken and Kale Sauté

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 bunch kale, stems removed and leaves coarsely chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 lemon, zested and juiced
  • 1/4 cup vegetable or chicken broth

Directions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add the chicken pieces to the skillet and season with salt and black pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of olive oil. Add onions and garlic, sauté for 3 minutes until slightly softened.
  4. Add the red and yellow bell peppers to the skillet and sauté for another 5 minutes until peppers are tender.
  5. Stir in the kale, cooking until wilted, about 2-3 minutes.
  6. Return the chicken to the skillet and mix in dried oregano, thyme, lemon zest, lemon juice, and vegetable or chicken broth.
  7. Continue to cook for an additional 3-5 minutes until all the ingredients are well combined and heated through.
  8. Serve immediately, garnished with additional lemon zest if desired.