Rosemary Chicken Breast with Kale and Veggies

Name: Rosemary Chicken Breast with Kale and Veggies Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 4 oz Boneless Skinless Chicken Breast sliced; 1/8 cup Onions chopped; 1/8 cup Kale chopped; 1 small (5 or so) stalk of celery thinly sliced horizontally; 2 medium Mushrooms sliced; 1 small Tomato (Roma will do) sliced approx 1/4 thick; Dash of Garlic powder (about 1/4 tbsp); Dash of Rosemary dried (about 1/4 tbsp); Dash of Montreal Steak Seasoning (1/4 tsp)

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 1

Ingredients

4 oz Boneless Skinless Chicken Breast, sliced1/8 cup Onions, chopped1/8 cup Kale, chopped1 small (5" or so) stalk of celery, thinly sliced horizontally2 medium Mushrooms, sliced1 small Tomato (Roma will do), sliced approx 1/4" thickDash of Garlic powder (about 1/4 tbsp) Dash of Rosemary, dried (about 1/4 tbsp)Dash of Montreal Steak Seasoning (1/4 tsp)

Directions

Pour olive oil into non-stick skillet at medium heat. I used silicon tongs to manage food. Make sure to slice veggies ahead of time and save the seeds and juices from the tomato, you will need them. Add sliced chicken breast strips to pan and season with all 3 spices. Once chicken has started to turn white, add tomato juices to keep chicken from sticking. Next, add the veggies and allow them to saute in the juices from the tomato and chicken. Cook until kale has wilted and onions are soft. If your skillet is not large enough, remove the chicken just before it is fully cooked, cook the veggies, and add the chicken back in at the last minute. Serve on toast,a bed of lettuce, or just as it is. Enjoy!

Serving Size: Makes 1 large serving (can easily fit on 2 slices of bread if you decide to add)

Number of Servings: 1

Recipe submitted by SparkPeople user ANGELIQUE271.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving