SPICY KALE AND CORN STUFFED CHICKEN BREASTS
Superfood kale and sweet corn create a duo rich in vitamin A. The pepper jack cheese adds tons of spice while binding the stuffing for the chicken. If spicy's not your thing, try Monterey Jack or Havarti cheese instead for creamy without the heat.
Provided by Food Network Kitchen
Categories main-dish
Time 34m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.
- Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.
- Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.
- Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.
DELICIOUS HOMEMADE ORANGE ZEST KALE
This is one of my favorite recipes that my BFF and I made up, and it ended up tasting amazing! This recipe is great for vegetarians, vegans, and healthy eaters, so enjoy!
Provided by Livi D
Categories Greens Side Dishes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Heat a skillet over high heat. Drizzle olive oil into the skillet. Add half the kale to the skillet; saute until mostly wilted, about 2 minutes. Add remaining kale to the skillet; saute until wilted, about 2 minutes. Stir in orange zest and juice. Season with salt and pepper.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 10.2 g, Fat 7.3 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 108.5 mg, Sugar 1.3 g
ZESTY KALE AND SWEET POTATO BOWL
Make and share this Zesty Kale and Sweet Potato Bowl recipe from Food.com.
Provided by WKernan
Categories Yam/Sweet Potato
Time 1h
Yield 4 2 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 400.
- Combine sweet potatoes, 1 1/2 teaspoons broth, 1/2 teaspoon chili powder, 1/8 teaspoon salt, and 1/4 teaspoon black pepper in a bowl; toss. Arrange sweet potato mixture on one side of an aluminum foil-lined baking sheet. Place bell pepper on other side of pan; drizzle with 1 1/2 teaspoons oil, and toss to coat. Bake until potatoes are tender and peppers are lightly charred, about 30 minutes, stirring potatoes once halfway through. Remove pan from oven. Cut bell pepper into strips.
- Cook almonds in a small skillet over medium until toasted, 2 to 3 minutes. Add 1 teaspoon broth, remaining 1/2 teaspoon chili powder, 1/8 teaspoon salt, 1 teaspoon rind, and sugar; cook, stirring occasionally, 1 minute.
- Whisk together remaining 5 teaspoons wine, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 1 teaspoon rind, juice, and cilantro in a bowl. Divide quinoa among 4 bowls; top evenly with kale, sweet potatoes, and bell pepper. Drizzle with juice mixture; top evenly with coated almonds, Cotija, and avocado. Serve with lime wedges.
Nutrition Facts : Calories 449.6, Fat 19.2, SaturatedFat 1.9, Sodium 176, Carbohydrate 62.6, Fiber 14.5, Sugar 8.2, Protein 13.5
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- Add It to Homemade Hummus. If you haven't made hummus at home, you're missing out. Not only can you whip it up in just 5 minutes with this homemade hummus recipe, you can go heavy on your favorite ingredients, whether that’s extra garlic or added veggies for pops of color (and nutrients).
- Stir It Into Soups. No matter what kind of soup you're making, kale will cook down (wilt, soften, and shrink in size) once it's in the broth, giving you all the nutrients with none of the chalky texture or bitter taste.
- Sneak It Into Pesto. A classic pesto is already jam-packed with good-for-you plants like basil and garlic, but this is your sign to consider adding kale into the mix.
- Blend It Into a Smoothie. Need a new go-to breakfast that’s not covered in sugary syrup or straight from a plastic wrapper? Topol loves the idea of whipping up a tasty green smoothie packed with high-fiber fruits and veggies (yes, veggies!)
- Bake Some Crispy Kale Chips. If you’ve never tried baking or roasting kale until it’s crispy, you simply have not lived. Topol’s favorite way to make kale chips is to toss roughly chopped kale in light soy sauce or tamari and bake until toasty.
- Fold It Into Eggs, Quiches, and Frittatas. When in doubt, grab the eggs. Kale is a super-healthy addition to egg dishes, whether you prep a kale and goat cheese frittata for a crowd, fold it into soft scrambled eggs or an omelet in the morning, bake up a shakshuka-style skillet, or sneak it into this comforting breakfast casserole.
- Sprinkle It on Pizza. We cannot stress enough how delicious kale is when baked until crisp, which is why it makes a surprisingly scrumptious pizza or flatbread topping.
- Wilt It Down for a Steak-House-Worthy Side. With the right seasonings and preparation, wilted kale makes a knock-out accompaniment to richer, red-meat mains like steak.
- Toss It Into Pasta. Just as kale wilts down nicely when added to a simmering pot of soup, it’ll soften up when wilted in oil and aromatics and incorporated into a hearty bowl of noodles.
- Make the Best Kale Salad. Kale salad might feel so five minutes ago to you, but we beg to differ! An actually delicious kale salad is timeless, and there are so many ways to make raw kale worthy of a meal or side (hello, baby kale caesar with chicken.).
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