Oven Baked Chicken with Garlicky Kale and Feta

Oven Baked Chicken with Garlicky Kale and Feta

Serves 2

• 2 chicken breasts, boneless and skinless

• 1 bunch kale, stems removed, leaves torn into small pieces (I used Lacinato kale)

• 2 garlic cloves, peeled and thinly sliced

• Extra virgin olive oil

• 1 small lemon

• Sea salt

• Black Pepper

• Feta 

Instructions

Preheat the oven to 350 degrees. Place the chicken breasts on a baking sheet, rub them with olive oil and season with sea salt and pepper. Bake for 25-35 minutes or until the inside of the chicken breast has an internal temperature of 155 degrees, and then let the breast rest for 10 minutes and it will continue to cook to reach 160-165 degrees . 

While the chicken is cooking, prepare the kale. Soak and rinse the kale in several changes of cold water. Place the kale in a wide pan with no more water than what clings to it from its soak. Turn the heat onto medium-low, add a pinch of sea salt, and cover. Cook until tender and wilted, about 4-5minutes. Remove the greens from the pan and place them in a bowl.

Pour out any leftover liquid that remains in the sauté pan from the kale. Add in two tablespoons of olive oil and place the pan over medium heat. Add the sliced garlic and cook for a minute or until you start to smell the garlic, but don’t brown or burn it. Add the kale back into the pan and stir it around to coat it evenly with the olive oil and garlic. Add the juice from 1/2 a lemon. Stir to combine. Taste. Season as needed with sea salt and black pepper. 

Once the chicken has rested, thinly slice it. Top the chicken breast with the garlic kale. Crumble the feta over the kale and chicken. Finish with a squeeze of lemon juice, a drizzle of olive oil, and a little black pepper.