Italian

Rosemary Chicken Breast with Kale and Veggies is for Dinner.

Rosemary Chicken Breast with Kale and Veggies takes 5 minutes to prepare.

Rosemary Chicken Breast with Kale and Veggies takes 15 minutes to cook.

Rosemary Chicken Breast with Kale and Veggies makes 1 servings.

The ingredients for Rosemary Chicken Breast with Kale and Veggies are:

4 oz Boneless Skinless Chicken Breast, sliced
1/8 cup Onions, chopped
1/8 cup Kale, chopped
1 small (5" or so) stalk of celery, thinly sliced horizontally
2 medium Mushrooms, sliced
1 small Tomato (Roma will do), sliced approx 1/4" thick
Dash of Garlic powder (about 1/4 tbsp)
Dash of Rosemary, dried (about 1/4 tbsp)
Dash of Montreal Steak Seasoning (1/4 tsp)

Here is how you make Rosemary Chicken Breast with Kale and Veggies:

Pour olive oil into non-stick skillet at medium heat. I used silicon tongs to manage food. Make sure to slice veggies ahead of time and save the seeds and juices from the tomato, you will need them. Add sliced chicken breast strips to pan and season with all 3 spices. Once chicken has started to turn white, add tomato juices to keep chicken from sticking. Next, add the veggies and allow them to saute in the juices from the tomato and chicken. Cook until kale has wilted and onions are soft. If your skillet is not large enough, remove the chicken just before it is fully cooked, cook the veggies, and add the chicken back in at the last minute. Serve on toast,a bed of lettuce, or just as it is. Enjoy!Serving Size: Makes 1 large serving (can easily fit on 2 slices of bread if you decide to add)Number of Servings: 1Recipe submitted by SparkPeople user ANGELIQUE271.

The nutritional information for Rosemary Chicken Breast with Kale and Veggies is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 225.6

• Total Fat: 8.5 g
• Cholesterol: 55.0 mg
• Sodium: 351.7 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 4.0 g
• Protein: 26.6 g

Rosemary Chicken Breast with Kale and Veggies is Italian cuisine.