Skillet Chicken

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Skillet Chicken

  • Author: Kristin McConnell
  • Yield: 4 1x
  • Category: Main Course



  • 1 lb boneless, skinless chicken breasts
  • 1 1/22 cups kale (washed and removed from rib)
  • 3 cloves garlic, chopped
  • 1 medium onion (chopped)
  • Coconut or olive oil
  • salt, pepper and paprika (to taste)
  • parmesan cheese, enough to sprinkle on top


  1. Heat large skillet over medium-low. Add oil to grease pan and half of the garlic and chopped onion. Sauté for about a minute.
  2.  Add kale, a sprinkle of salt and cook until slightly wilted. Remove from pan.
  3. Add a little more oil if needed and the rest of the garlic.
  4. Split the chicken breasts, so they are not as thick. Season with salt, pepper and paprika.
  5. Place chicken in skillet and lightly brown one side. Flip each piece and top with kale and a sprinkle of parmesan cheese. Cover and let chicken cook through. 
  6. ENJOY!


  • Calories: 170
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