Mediterranean Chicken & Kale
This is a fast and easy recipe, that is full of delicious flavor and fast enough for a weeknight meal.
Servings: 2 servings
Ingredients
- 2 medium size skinless, boneless chicken breasts
- 1/2 teaspoon kosher salt
- 4-5 grinds black pepper
- 1/2 teaspoon granulated garlic powder
- 1/2 teaspoon granulated onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 medium onion, peeled and cut in strips, pole to pole [see photo in post]
- 1/2 pound kale, thick stems removed, cut in about 1/2 inch pieces
- 1/2 cup chicken broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon each dried thyme and oregano
- 3/4 cup half & half or light cream
- 4 ounces crumbled feta cheese
- 2 servings brown or white rice, prepared by package directions Couscous, quinoa or riced cauliflower can be used in place of the rice
Instructions
- Trim excess fat from chicken breasts, cover with plastic wrap, and pound to an even thickness with a rolling pin or similar tool. Don't pound too vigorously - you want them flattened, but too much pounding can make holes.
- Lay breasts on a plate. Combine the first amounts of salt, pepper, onion powder, garlic powder, oregano, and thyme in a small bowl, and then sprinkle the mixture evenly over all surfaces of the chicken.
- At this point, you can let the chicken sit for 30 minutes on the counter, or up to a day, covered in the fridge. Longer times will result in more flavor, but if you're in a hurry, just a few minutes is fine. I often do this part early in the day and then bring them out of the fridge about 30 minutes before I start to cook.
- Put one tablespoon of olive oil in a 10-inch non-stick skillet, and warm over medium heat, just until it begins to shimmer, tilting the pan to coat the entire bottom.
- Carefully add the chicken, taking care not to splash the oil, and without letting the breasts touch each other.
- Cook the first side for about 5 minutes, then turn and cook the second side for about 3 minutes. The chicken is not cooked through yet, but that is ok - it is going to get cooked more. Remove the chicken to a clean plate.
- Add the second tablespoon of olive oil to the pan, and add garlic and onion to the pan. Stir fry for about 5 minutes.
- Add the kale to the pan, along with the second amount of salt and herbs.
- Add the chicken broth, and stir to combine everything.
- Cover the pan, turn the heat down a bit and when the mixture comes to a simmer, cook for around 10 minutes. Stir every few minutes.
- Stir in 3/4 cup of half & half or light cream.
- Nestle the chicken breasts back into the kale, with the chicken touching the bottom of the pan. Bring the pan back to a simmer.
- Sprinkle the feta cheese over everything, cover the pan, and simmer for about 10 more minutes. You can check the chicken for doneness with an instant-read thermometer. Chicken breasts are done when the thermometer registers 165°
- Serve over cooked rice, couscous, quinoa, or cauliflower rice. [see photos for serving suggestion.]
Notes
Leftovers may be kept in the refrigerator for several days -reheat over low heat to prevent drying the chicken out.