Garlic Chicken with Crispy Kale and Lemon Drizzle
Ingredients
- 1½ poundschicken breast (boneless, skinless)
- 1 bunchkale
- 3 tablespoonolive oil
- 4 clovesgarlic
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Remove stems from kale and roughly chop the leaves into bite-sized pieces.
Method
- 01
Pat chicken dry and season both sides generously with salt and pepper.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 5–6 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a cutting board and tent loosely with foil; rest for 5 minutes, then slice into bite-sized pieces.
- 03
In the same skillet, add remaining 2 tablespoons olive oil and the minced garlic. Cook 30 seconds until fragrant.
- 04
Add kale in batches, stirring often, until it wilts and begins to crisp around the edges, about 4–5 minutes total. Toss with salt, pepper, and red pepper flakes.
- 05
Squeeze juice from the lemon over the kale and chicken. Toss gently and serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or finish with a pinch of cayenne. A dash of garlic powder or smoked paprika adds depth if you want richer seasoning.
Pair with pasta, rice, or crusty bread to catch the lemon oil. You can substitute boneless, skinless chicken thighs for a juicier result; cook 6–7 minutes per side.