Today’s recipe is full of sulfur rich vegetables to help boost your glutathione levels. It is one of my favorite one pan dishes. I served it with Roast Potatoes.
Chicken Breasts with Kale & Onions
Paleo, Grain Free, Dairy Free, Nut Free PRINT RECIPE
4 servings
1 1/2 lbs organic boneless chicken breasts
8 cups tender, young kale, stems and inner ribs removed (about 2 bunches)
1 large onion, cut in half, thinly sliced into half moons
6 cloves garlic, thinly slice
1/4 cup extra-virgin olive oil
1/2 tsp smoked paprika
1/2 tsp ground chipotle (if you like a little spice, optional)
Celtic sea salt and freshly ground pepper
- Preheat the oven to 425°.
- Coarsely chop the kale
- Steam kale 3 minutes until bright green
- In a large roasting pan, toss the kale, onion and garlic with the olive oil, salt and pepper. Spread in an even layer.
- Season both side sides of the chicken with salt, pepper, paprika and chipotle (if using)
- Place on top of the kale
- Roast 15 minutes on the bottom rack. Turn the chicken over and mix the kale a little.
- Roast until chicken is cooked through another 10-15 minutes.
- Serve thinly sliced with the kale on the side.
