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–+ servings

Chicken Kale Skillet

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 lb boneless skinless chicken breasts, sliced
  • 2 tbsps I Can't Believe It's Not Butter! R
  • Spread divided
  • 4 C. LIGHTLY packed chopped kale leaves
  • 2 cloves garlic finely chopped
  • 1 package Knorr R Rice Sides(TM) - Cheddar Broccoli
  • 1/4 C. sun-dried tomatoes thinly sliced
  • Lemon wedges

Instructions

  • Place a large skillet on medium heat.
  • Add to it 1 tbsp of spread and cook it until it melts.
  • Season the chicken with some salt and pepper then cook it in the skillet for 5 min.
  • Drain it and set it aside.
  • Add the remaining spread to the skillet and cook it unit it melts.
  • Add the garlic with kale and cook them for 4 min.
  • Stir in the water and coo them until they start boiling.
  • Add the knorr rice with sun-dried tomatoes and prepare then cook them according the manufacturer’s instructions.
  • Add the chicken and combine them completely.
  • Serve your chicken kale skillet warm and enjoy.

Nutrition values

Calories: 355 kcal
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Course; Chicken