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Pesto Chicken and Kale Recipe (with Video)

Mushroom-free, Chicken, Egg-free

Discover our Pesto Chicken and Kale Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 20min


- Chicken breasts
- Kale
- Garlic cloves
- 0.667 c water
- Salt
- Red pepper flakes
- Extra virgin olive oil, EVOO
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For the pesto and chicken
1. Place 3 cloves of garlic, a bunch of basil leaves, and some olive oil in a food processor.
2. Blend until smooth.
3. Adjust quantities based on the number of servings needed.
4. Pour the pesto over chicken breasts and let it marinate.
5. Grill the marinated chicken breasts.
For the sautéed kale
1. Trim kale, discarding the thick ribs and stems.
2. Chop the leaves.
3. In a Dutch oven or large pot, sauté kale leaves in oil until wilted.
4. Add about 3 minced garlic cloves and cook for 1 minute longer.
5. Stir in water, salt, and red pepper flakes.
6. Bring to a boil.
7. Reduce heat; cover and simmer for 20-25 minutes or until kale is tender.
Serving the dish
1. Serve the grilled chicken breasts over the sautéed kale.

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