Grilled Chicken with Kale Salmoriglio Sauce
Grilled Chicken with Kale Salmoriglio Sauce is a main course that serves 8. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 222 calories, 37g of protein, and 6g of fat per serving. For $1.77 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of chicken breasts, lemon juice, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from Sarahs Cucina Bella has 151 fans. From preparation to the plate, this recipe takes roughly 15 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. Overall, this recipe earns an awesome spoonacular score of 95%. Try Marinated Fish with Salmoriglio Sauce, Orzo with Mint Salmoriglio Sauce, and Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce for similar recipes.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
3 lbs thin-cut chicken breasts
1 tbsp extra virgin olive oil
4 cloves garlic, crushed
1 cup packed kale leaves
1/2 cup lemon juice
2 tbsp fresh oregano
Salt and pepper, to taste
Equipment:
paper towels
grill
food processor
Cooking instruction summary:
Heat your grill over its medium setting (or prepare charcoals for grilling). Wash the chicken breasts and then pat dry with paper towels. Sprinkle all over with salt and pepper (be generous!). Drizzle the chicken breasts with olive oil.Grill the chicken for 3-5 minutes per side, until cooked through.Meanwhile, prepare the kale salmoriglio. Combine the kale leaves, olive oil, lemon juice, garlic, oregano, salt and pepper in a food processor. Process until uniformly combined. Adjust the salt and pepper as needed to desired flavor.Serve the chicken with the sauce for drizzling. Enjoy!
Step by step:
1. Heat your grill over its medium setting (or prepare charcoals for grilling). Wash the chicken breasts and then pat dry with paper towels. Sprinkle all over with salt and pepper (be generous!).
2. Drizzle the chicken breasts with olive oil.Grill the chicken for 3-5 minutes per side, until cooked through.Meanwhile, prepare the kale salmoriglio.
3. Combine the kale leaves, olive oil, lemon juice, garlic, oregano, salt and pepper in a food processor. Process until uniformly combined. Adjust the salt and pepper as needed to desired flavor.
4. Serve the chicken with the sauce for drizzling. Enjoy!
Nutrition Information:
covered percent of daily need
