How to make One-TrayChicken and Kale Bake
Prep
time: 15 minutes |Cook time: 45 minutes | Serves 2
Canola oil cooking spray
1/2 onion, cut into wedges.
2x small chicken breasts, boneless and skinless
1 cup reduced-sodium chicken stock.
1 tbsp. Chopped fresh thyme.
2 cups chopped kale.
1/2 onion, cut into wedges.
2x small chicken breasts, boneless and skinless
1 cup reduced-sodium chicken stock.
1 tbsp. Chopped fresh thyme.
2 cups chopped kale.
1. Preheat the oven to 350°F. Lightly spray an
ovenproof dish with
the canola oil spray and arrange the onions and chicken breasts in the
dish.
the canola oil spray and arrange the onions and chicken breasts in the
dish.
2. Pour in the chicken stock and add the chopped
fresh thyme. Bake
for 25 minutes in the oven. Flip the chicken breasts over and arrange
the kale in the dish. Bake for another 20 minutes until the chicken is
cooked through and the kale is tender. Serve hot.
for 25 minutes in the oven. Flip the chicken breasts over and arrange
the kale in the dish. Bake for another 20 minutes until the chicken is
cooked through and the kale is tender. Serve hot.
Per
serving:
Calories: 174kcal, Protein: 28g, Total Carbs: 8g, Dietary Fibers: 2g, Total Fat: 4g
Calories: 174kcal, Protein: 28g, Total Carbs: 8g, Dietary Fibers: 2g, Total Fat: 4g
