Recipe: Kale Bowl with Herb Baked Chicken and Sautéed Tomato Slices

If you’re like me, you don’t think too much about tomatoes. I pretty much use them for sandwiches and salads, but rarely anything more complex than that. In this recipe, the sautéed tomato slices add a robust flavor that would have been missing with raw tomatoes. After making this, I want to add them to everything (think: omelettes).

 

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Kale Bowl with Herb Baked Chicken and Sautéed Tomato Slices

Original # of Servings: 1

Total Time: 50 minutes

Active Time: 20 minutes

Ingredients

  • tomato – 2 ounce
  • extra virgin olive oil – 1 1/2 teaspoon
  • salt – 3/8 teaspoon
  • black pepper – 1/2 teaspoon
  • dried thyme – 1/8 teaspoon
  • kale – 2 cup
  • chicken breast – 4 ounce
  • garlic powder – 1/4 teaspoon
  • onion powder – 1/4 teaspoon
  • basil – 1/4 teaspoon
  • oregano – 1/4 teaspoon
  • parsley – 1/4 teaspoon
  • cooking spray

Directions

  1. Preheat oven to 425.
  2. Cut chicken on an angle for maximum flavor. Season chicken on both sides with salt, pepper, garlic and herbs.
  3. Spray foil-lined baking sheet with cooking spray.
  4. Depending on thickness, bake chicken for 45 minutes, or until fully cooked.
  5. Heat olive oil in a skillet over medium-high heat.
  6. Add kale to skillet and saute for 5 minutes or until fairly wilted.
  7. Sprinkle with salt and pepper.
  8. Heat oil in a skillet over medium heat.
  9. Slice tomatoes and place in a single layer in the skillet.
  10. Before removing chicken, set broiler to high. Move chicken to broiler for 3 minutes to crisp the top.
  11. Allow tomatoes to cook on each side for 2 minutes.

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