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Creamy Sun Dried Tomato Chicken & Garlic Kale

Course Main Meals, Quick Recipes
Keyword Full Cal
Protein Poultry
Meal Plan Category Week 4
Servings 2 servings
Calories 467kcal

Ingredients

For Chicken

  • 12 oz chicken thighs boneless skinless
  • 1/3 cup sun-dried tomatoes packed in oil julienned, oil drained
  • 1/4 cup chicken broth
  • 2 tbsp heavy cream
  • 2 tbsp Fresh basil chopped
  • 1 tbsp ghee unsalted
  • 1/2 tsp garlic minced
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • 1/4 tsp red pepper flakes optional

For Kale

  • 8 cups kale loosely packed, ribs removed, coarsely chopped
  • 1 tsp garlic minced
  • 1 tsp ghee
  • 1/2 cup chicken broth
  • 1/8 tsp sea salt

Instructions

  • BEGIN by blotting chicken thighs using paper towel. Season chicken with salt and pepper. Heat 1 tbsp of butter in a large skillet over medium heat. Add chicken thighs to hot butter and cook 4 minutes to brown. Turn chicken over and add garlic. Continue to cook 4 minutes.
  • REDUCE heat to low. Pour in heavy cream and chicken broth. Stir in sun dried tomatoes, dried basil and oregano. Simmer 15 minutes. Finish with red pepper flakes and chopped basil.
  • IN a separate medium skillet melt butter over medium/low heat and stir in minced garlic. Sauté until garlic starts to soften. Pour in chicken broth and chopped kale. Cover and cook 4 minutes. Remove lid and stir, continue to cook 3 minutes longer. Season with sea salt.
  • SERVE 1/2 of kale and 2 chicken thighs with approximately 1/3 cup sauce/sun dried tomatoes.

Notes

Yields: 2 servings

Nutrition

Calories: 467kcal | Carbohydrates: 14g | Protein: 36g | Fat: 30g | Fiber: 5g | Net Carbs: 9g