Parmesan Chicken & Kale Skillet
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 12 oz Chicken Breast (skinless, boneless, cut into strips)
- Sea Salt & Black Pepper (to taste)
- 8 cups Kale Leaves (stems removed, torn into pieces, packed)
- ¼ cup Water
- 1 ½ tsp Lemon Juice
- ¼ cup Parmigiano Reggiano (finely grated)
- 1 ½ tsp Red Pepper Flakes
Directions
- In a large skillet or pan, heat the oil over medium heat. Cook the chicken and season with salt and pepper to taste, until cooked through, about five to seven minutes. Transfer the chicken to a bowl.
- To the same skillet, add the kale and water. Cook the kale until soft and all the water is gone, stirring frequently. Return the chicken to the skillet and stir in the lemon juice and parmigiano reggiano.
- Divide onto plates and sprinkle the red pepper flakes overtop. Enjoy!
Calories: 353
Protein: 45g
Carbs: 5g
Fats: 17g