Whole30 Day 4: 15-Minute One-Pot Chicken & Kale Recipe

Today was a great day! I discovered a great new recipe that I am dying to share with you all. Now, this isn’t your typical ah-mazing recipe… it’s meant to be easy, simple and no-thinking-allowed type of thing. In fact, I think anyone and everyone can make this one.

I’ve always loved one-pot recipes. So when I realized that I was planning to have chicken and kale for lunch today, an idea struck: why not make it the easiest recipe ever?

And so I did!
Whole30-Day4-Lunch

15-Minute One-Pot Chicken & Kale Recipe
 
By: 
Recipe type: Poultry
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
There's no easier dish than this one-pot chicken and kale that takes only 15 minutes to make. You can substitute any other dark leafy green for the kale.
Ingredients
  • 1 tablespoon olive oil
  • 3 tablespoons Cuban sofrito
  • 3 ounces chicken breast, cut into thin strips
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme powder
  • salt & pepper, to taste
  • 2 cups chopped kale
  • ½ cup chopped parsley
  • 3 tablespoons lemon juice
Instructions
  1. Over medium-high heat, start by quickly warming the Cuban sofrito in the olive oil.
  2. Add in the chicken, garlic powder, thyme powder and salt & pepper.
  3. Stir and cook the chicken until it is done, about five minutes.
  4. Once chicken is ready, add in the kale, parsley and lemon juice.
  5. Cook the chicken and veggies until the kale has softened, about another five minutes.
  6. Taste and season with more salt & pepper if necessary. Then serve!

Whole30-Day4-Snacks

The rest of my day wasn’t particularly eventful. Although I had a fantastic lunch with my one-pot meal, I ended up being so full that I wasn’t very hungry for dinner. Instead, I simply snacked on some cashews and a Granny Smith apple. Hey, if I’m not hungry, I’m not hungry, right? Not much else to do.

Other than that, I had a great time looking through photos from last night. You see, I went to the Triscuit #MakersofMore launch of Martha Stewart’s flavor of cracker: Triscuit toasted coconut and sea salt. It was really exciting, and I can’t wait to share more about this with you next week. The only sad part was that I wasn’t able to actually taste the crackers myself. You know, Whole30 and all… But it’s okay. I have a box and I’ll be able to taste them once I am done with Whole30 and everything.

In the meantime, I can’t wait to cook more in the next few weeks!

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2 thoughts on “Whole30 Day 4: 15-Minute One-Pot Chicken & Kale Recipe

  1. Pingback: Whole30 Day 9: How to Make Pineapple Salsa - Healthy Latin Food by Irina GonzalezHealthy Latin Food by Irina Gonzalez

  2. Pingback: One Pot Whole30 Recipes - Oh Snap! Let's Eat!

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