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Chicken Breasts with Kale and Onions

By March 20, 2015June 2nd, 2015Chicken & Turkey, Gluten Free, Main Dish, Paleo, Recipes

Chick Kale plate 2Today’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.

 Chick Kale


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