This Lemon Garlic Chicken Recipe pairs perfectly with sauteed kale and fresh tomatoes for a perfect summertime meal!
Lemon Garlic Chicken Recipe with Sauteed Kale
A Simple and Delicious Summer Dinner Recipe
Can you tell that I’m on a total fresh veggie and yummy chicken kick lately?!
And let me just say…I don’t know if it’s because I’m inspired by this simple eating or because I’ve been rocking it in the food pairings but every meal lately has been a hit!
I’m trying to find inspiration in what’s fresh and in season. Then just supplementing with a few spices from my pantry and voila…dinner is served in no time! Last month I went through my spices and threw out everything. Then I went online to Thrive Market and bought a ton of organic spices…they have great prices…I purchased a cabinet full of new organic spices for less than $50!
Anyway, on to this delicious Lemon Garlic Chicken Recipe with Sauteed Kale!
Lemon Garlic Chicken Recipe
Boneless, skinless chicken breasts can be so dull and boring - but they don't have to be! This tasty dish comes together quickly and is very figure friendly. This low-carb recipe is made with all fresh ingredients and it pairs beautifully with a simple side dish of sauteed kale or Swiss chard.
Ingredients
- 4 4 to 6-oz. boneless, skinless chicken breasts
- salt and pepper, to taste
- 2 T. extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 medium shallot, thinly sliced
- 1 tsp crushed red pepper flakes (optional)
- 2 T. butter
- 1 organic lemon, washed and thinly sliced
- 2 tsp fresh oregano
- 1/2 cup dry white wine
- 1/2 chicken stock
- 2 T. extra virgin olive oil
- 1 large bunch kale or Swiss Chard, torn into small pieces
- 2 cloves garlic, finely minced
- 2 T. fresh lemon juice
- salt and pepper, to taste
Instructions
- Flatten chicken breasts to approximately 1/2 inch.
- Liberally season chicken breasts with salt and pepper.
- Add the garlic and olive oil to a large skillet and set to medium-high heat.
- Saute garlic for 2-3 minutes, until garlic begins to brown.
- Remove garlic from pan with a slotted spoon and discard.
- Add shallots and red pepper flakes to the garlic infused pan oil and saute for another 2 minutes.
- Add butter and lemon slices to pan and cook for about 3-4 minutes, until the lemon "melts."
- Push the lemon rinds to the sides of the skillet.
- Add chicken to skillet.
- Cook the breasts for 5-7 minutes per side, until the breasts start to brown and internal temp reaches 165 degrees.
- While the chicken is cooking, prepare the kale in a separate skillet.
- Heat oil and garlic over medium-high height for about 2-3 minutes.
- Reduce heat and add kale.
- Stir frequently until the kale has completely wilted and is thoroughly mixed with the olive oil and garlic.
- Remove kale from heat- add fresh lemon juice and stir.
- Season with salt and pepper, to taste.
- Once finished, remove chicken from heat and tent with aluminum foil to rest.
- Return the skillet to medium-high heat and deglaze with the white wine and chicken stock. Scrape the brown bits off the bottom of pan and then simmer until liquid is reduced by half.
- Pour pan sauce over chicken breasts and serve with sauteed kale or Swiss chard.
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