Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Breasts 4

Canned/Bottled Goods

  • Vegetable Stock 120 ml

Produce

  • Kale 1 bunch

  • Yellow Onion 1/2

  • Lemon 1/2

Spices

  • Salt 1/2 Tbsp

Dry Goods

  • Dried Apricot 60 g

  • Dry Roasted Unsalted Almonds 35 g

Pantry

  • Olive Oil 4 Tbsp

  • Black Pepper 2 pinches

Preparation

  1. Sear Chicken

    Set pan over high heat for 2 minutes. Add olive oil & sliced chicken. Cook for 6 minutes until golden brown, seasoning halfway through.

    • 4 , sliced Boneless Skinless Chicken Breasts
    • 2 Tbsp Olive Oil
    • 1 tsp Salt
    • 1 pinch Black Pepper

  2. Chop Veggies

    Prepare ingredients.

    • 1 bunch , de-stemmed, chopped Kale
    • 1/2 , sliced Yellow Onion
    • 60 g Dried Apricot
    • 35 g Dry Roasted Unsalted Almonds

  3. Cook Kale

    Set pan to high heat for 2 minutes. Add oil. Cook onions for 3 minutes. Add kale & apricots. Cook for 1 minute. Add stock, cover & cook for 1 minute.

    • 1 bunch , chopped Kale
    • 60 g Dried Apricot
    • 2 Tbsp Olive Oil
    • 1/2 , sliced Yellow Onion
    • 120 ml , or chicken stock Vegetable Stock

  4. Season Kale

    Add ingredients to pan with kale. Stir to combine.

    • 35 g Dry Roasted Unsalted Almonds
    • 1/2 , juiced Lemon
    • 1/2 tsp Salt
    • 1 pinch Black Pepper

  5. Combine Chicken and Kale

    Give it a stir. Enjoy!

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Nutrition

  Amount per
serving		 Daily value percentage
Calories 520 kcal  
Total Fat 22 g 28%
Total Saturated Fat 3.5 g 18%
Unsaturated Fat 19 g  
Cholesterol 170 mg 56%
Sodium 1030 mg 45%
Total Carbohydrate 17 g 6%
Fiber Total Dietary 3 g 12%
Sugars Total 10 g  
Protein 56 g 112%
Vitamin C 37 mg 40%
Calcium Ca 90 mg 6%
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By Innit Culinary Team