This dish turned out really good! I had a large bunch of kale that I wanted to use up before it spoiled. After researching multiple recipes for inspiration this was the final result. The texture and taste of this deep green leafy vegetable holds up well when sautéed as a side dish and when added to soups. The brightness of the lemon juice goes well with the creamy earthiness of the Parmesan cheese. Next time I might even consider adding 1-2 tsps of vinegar for a little tartness. I also added extra Parmesan cheese to my plate.
Low Carb Parmesan Chicken and Kale
2 tbs Olive Oil
1 1/2 lb boneless, skinless Chicken tenderloins, cut into 1/2-inch-thick strips or left whole
Salt and Pepper
1/2 medium Onion, diced
2 clove Garlic, crushed
Pinch Red Pepper flakes
2 large bunches Kale, stems removed and leaves coarsely chopped
1/2 c Chicken Broth
1 TB Chicken Better than Bouillon
1/2 c fresh grated Parmesan Cheese
1 tbs freshly squeezed Lemon Juice
Directions
Heat the oil in a large skillet over medium heat. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 7 minutes. Transfer the chicken to a plate and cover to keep warm.
Add the onion, garlic, and pepper flakes to the skillet. Sauté until the onions are starting to soften, about 2 minutes.
In a cup dissolve bouillon into chicken broth set aside
Stir in the kale, broth, and a pinch of salt. Cover and cook for about 5- I minutes, stirring occasionally, until the kale is as tender as you like it.
Return the chicken and any accumulated juices to the skillet. Add the Parmesan (can add more to taste) and lemon juice and stir to combine. Taste and season with more salt and pepper as needed.
Approximate Nutritional Information
Servings: 4
Serving Size:
Calories: 402
Net Carbs: 9g
Total Carbs: 12.9g
Protein: 47.6g
Fiber: 3.9g
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