Ingredients
4 ServingsMeat & Seafood
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Boneless Skinless Chicken Breasts 4
Canned/Bottled Goods
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Low Sodium Vegetable Stock 1/2 cup
Produce
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Lemon 1/2
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Yellow Onion 1/2
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Kale 1 bunch
Spices
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Kosher Salt 1/2 Tbsp
Dry Goods
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Dried Apricot 1/2 cup
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Dry Roasted Unsalted Almonds 1/4 cup
Pantry
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Black Pepper 2 pinches
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Olive Oil 1/4 cup
Preparation
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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
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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
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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
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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
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Combine Chicken and Kale
Give it a stir. Enjoy!

Nutrition
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% |
By Innit Culinary Team