Kale Lemon Pepper Chicken

Kale Lemon Pepper Chicken

WHOLE30. PALEO. GLUTEN FREE. GRAIN FREE. DAIRY FREE. SUGAR FREE.

This meal was a breeze to make in a single pan and it was so juicy, sweet and tangy! I couldn't wait to share this creation! This recipe is 100% Whole 30 Approved (no grains, no dairy, no sugar, no legumes) and is incredibly nutritious.

I wanted to make something easy with the ingredients I had on hand: Kale, Shredded Brussel Sprouts, Red Onion and Chicken Breasts. And BAM! Deliciousness ensued. 

INGREDIENTS:

- 3-4 Boneless Chicken Breasts (thin sliced)

- 2 cups Kale (chopped)

- 1 cup Shredded Brussel Sprouts (I used pre-shredded, but you could thinly slice them into strips as well)

- 1/3 cup Diced Red Onion

- 1 Lemon

- 1 tbsp Capers (or to taste)

- Olive Oil, Garlic Powder (1 tsp), Paprika (1/2 tsp), Italian Seasoning (1 tsp), Salt & Pepper

DIRECTIONS:

1. In a large bowl, season chicken breasts with salt, pepper, garlic powder, paprika & italian seasoning. Add a drizzle of olive oil and juice of half a lemon. Be sure to coat both sides with seasonings. 

2. In a large pan, heat 1 tablespoon of olive oil on medium head. Add diced red onion, wait for it to sizzle for 1 minute, then reduce to low heat. Let onions caramelize for 5-7 minutes.

3. Increase heat to medium and add the chicken breasts. Cook on medium or medium high for a few minutes until one side of the chicken reaches a nice golden brown. Flip the chicken and reduce heat to medium-low.

4. Add the kale and brussel sprouts to the pan. Season with salt and fresh ground pepper. Add the juice of 1/2 a lemon. Let cook for about 5 minute or until the vegetables are tender and the chicken is cooked all the way through. 

5. Spinkle capers all over, to taste. 

6. Enjoy!