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 Kosher Salt
   • 1 pinch Black Pepper
2. Chop Veggies

   Prepare ingredients.

   • 1 bunch, destemmed, chopped Kale
   • 1/2, sliced Yellow Onion
   • 1/2 cup Dried Apricot
   • 1/4 cup 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
   • 1/2 cup Dried Apricot
   • 2 Tbsp Olive Oil
   • 1/2, sliced Yellow Onion
   • 1/2 cup, or chicken stock Low Sodium Vegetable Stock
4. Season Kale

   Add ingredients to kale. Stir to combine.

   • 1/4 cup Dry Roasted Unsalted Almonds
   • 1/2, juiced Lemon
   • 1/2 tsp Kosher Salt
   • 1 pinch Black Pepper
5. Combine Chicken and Kale

   Give it a stir. Enjoy!

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Dip

	Amount per serving	Daily value percentage
Calories	570 kcal
Total Fat	23 g	29%
Total Saturated Fat	3.5 g	19%
Unsaturated Fat	19 g
Cholesterol	170 mg	56%
Sodium	1070 mg	45%
Total Carbohydrate	26 g	10%
Good Source: Fiber	7 g	26%
Sugars Total	13 g
Excellent Source: Protein	61 g	121%
Excellent Source: Vitamin C	158 mg	180%
Calcium Ca	242 mg	20%

Load More

	Amount per serving	Daily value percentage
Iron Fe	3.5 mg	20%
Good Source: Potassium	1710 mg	35%
Vitamin E	8 mg	50%
B-Vitamins
Thiamin	0.4 mg	30%
Riboflavin	0.7 mg	60%
Niacin	24.5 mg	150%
Pantothenic Acid	3.5 mg	70%
Vitamin B-6	2.5 mg	130%
Folate (B9)	212 µg	50%
Vitamin B-12	0.5 µg	20%

By Innit Culinary Team