Creamy Kale and Roasted Red Pepper Chicken.
My Creamy Kale and Roasted Red Pepper Chicken is the epitome of healthy, one-pot, comfort food. Its creamy and delicious sauce makes it easy to hide a bunch of kale and it’ll keep you fuller for longer since it’s packed with protein and healthy fat. You can serve it in a multitude of different ways to please any family member , and it’s so simple to make!
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For this recipe you’ll need
Ingredient list
To get started making this recipe, you’ll want to gather these ingredients:
- 3 tablespoons avocado oil
- ½ sweet onion diced
- 4 cloves garlic minced
- 1 ½ lbs thin-sliced boneless skinless chicken breasts
- 1 bunch dinosaur kale chopped
- ½ cup chicken bone broth
- 12 oz jar roasted red peppers drained
- 1 teaspoon smoked or sweet paprika
- ½ cup heavy cream
- salt and pepper to taste
Here’s How To Make My Creamy Kale and Roasted Red Pepper Chicken
Step by Step Instructions
- In a heavy bottom skillet over medium-high heat, add the chicken breasts and season with salt and pepper. Sear the chicken for 4-5 minutes per side until golden brown. Remove from the pan and set aside.
- Next, drizzle 1 more tablespoon of avocado oil and add the diced onion and garlic. Sauté until tender and lightly browned.
- Then place the chicken back in the pan along with the chopped kale and pour in the bone broth. Turn the heat to medium- low and simmer for 5 minutes while you make the roasted red pepper cream sauce.
Make the sauce
- In the bowl of a food processor or in a blender, add the drained jar of roasted red peppers, the paprika, heavy cream, salt, and pepper to taste. Pulse until the sauce is creamy and smooth.
- Pour the sauce into the pan and stir so that everything is combined. Simmer 5 more minutes and serve. Enjoy!
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Creamy Kale and Roasted Red Pepper Chicken.
Print RecipeEquipment
- 1 heavy bottom skillet or braiser
Ingredients
- 3 tablespoons avocado oil
- ½ sweet onion diced
- 4 cloves garlic minced
- 1½ lb thin-sliced boneless skinless chicken breasts
- 1 bunch dinosaur kale chopped
- ½ cup chicken bone broth
- 12 oz jar roasted red peppers drained
- 1 teaspoon smoked or sweet paprika
- ½ cup heavy cream
- salt and pepper to taste
Instructions
- In a heavy bottom skillet over medium-high heat, add the chicken breasts and season with salt and pepper. Sear the chicken for 4-5 minutes per side until golden brown. Remove from the pan and set aside.
- Next, drizzle 1 more tablespoon of avocado oil and add the diced onion and garlic. Sauté until tender and lightly browned.
- Then place the chicken back in the pan along with the chopped kale and pour in the bone broth. Turn the heat to medium- low and simmer for 5 minutes while you make the roasted red pepper cream sauce.
Make the sauce
- In the bowl of a food processor or in a blender, add the drained jar of roasted red peppers, the paprika, heavy cream, salt, and pepper to taste. Pulse until the sauce is creamy and smooth.
- Pour the sauce into the pan and stir so that everything is combined.Simmer 5 more minutes and serve. Enjoy!
Servings: 4
