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).




Kale Bowl with Herb Baked Chicken and Sautéed Tomato Slices

Original # of Servings: 1

Total Time: 50 minutes

Active Time: 20 minutes


  • 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


  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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