15 Minute Italian Chicken Skillet with Kale

October 26, 2016

1 tbsp. extra virgin olive oil
1.5 - 2 lbs. boneless, skinless chicken breast, chopped into bite size pieces.
1 large, yellow onion, chopped
3 cloves garlic, minced or pressed
1 (14.5 oz.) can diced tomatoes or 6 medium chopped fresh tomatoes
1 bag (approximately 9 oz.) frozen chopped kale
1 tbsp. fresh basil, chopped
1 tbsp. fresh oregano, chopped
1 tsp. crushed red pepper flake, more or less to taste
sea salt, fresh ground pepper, to taste
6 servings (approximately 6 cups) cooked whole grain pasta (any small pasta), brown rice or quinoa
4 oz. shredded mozzarella cheese
1/2 cup grated parmesan cheese + more for serving, if desired.

Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook approximately 3 minutes to brown on all sides. Add onions and garlic and continue to cook for about 5 minutes more or...
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Nutritions

Calories
358

Sodium
1581mg
65% DV

Fat
20g
31% DV

Protein
23g
46% DV

Carbs
25g
8% DV

Fiber
4g
17% DV