Servings: 1 Serving
Calories: 324kcal
This entree can be ready in 20-30 minutes. Add a roasted sweet potato for a complete meal, if you wish.
Equipment
- Saute Pan
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 whole Shallot - julienned
- ½ each Summer squash or zucchini - cut on bias
- ⅛ teaspoon Kosher or sea salt
- 1 each Chicken breast - 4-6 oz., cut into strips
- 2 cups Kale - stem removed, raw and julienned
- 1 pinch each Salt and pepper
Instructions
- Preheat large sauté pan to medium low heat.
- Add oil followed by the shallot. Cook shallot for 2-3 minutes.1 tablespoon Extra Virgin Olive Oil, 1 whole Shallot
- Add summer squash or zucchini to the pan, cook additional 2-3 minutes. Season with a pinch of salt.1/2 each Summer squash or zucchini, 1/8 teaspoon Kosher or sea salt
- Add chicken breast strips into the pan, placing on one side of the pan to allow one side of the strips to brown, 3-4 minutes.1 each Chicken breast
- Using tongs, turn chicken breast strips onto other side and brown for additional 3-4 minutes.
- The chicken should be mostly done at this point, use a meat thermometer if needed.
- Finish the dish by adding the julienned kale to the pan and stir until the kale is wilted. Season to taste.2 cups Kale, 1 pinch each Salt and pepper
- Enjoy this meal with a roasted sweet potato or a cooked whole grain.
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Nutrition
Serving: 1 Serving | Calories: 324 kcal (16%) | Carbohydrates: 19.9 g (7%) | Protein: 28.8 g (58%) | Fat: 17.6 g (27%) | Saturated Fat: 2.6 g (16%) | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11.1 g | Cholesterol: 65 mg (22%) | Sodium: 243.7 mg (11%) | Potassium: 853 mg (24%) | Fiber: 6.5 g (27%) | Sugar: 5.6 g (6%) | Iron: 3 mg (17%)