Lemon Pepper Chicken & Garlic Kale Toss
with Double Parmesan & Walnuts- Walnut
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
The doctor called and said you need a daily dose of greens so We've answered! Team lemon pepper chicken with garlicky kale and green beans and for a tad extra crunch, a sprinkling of walnuts. Speedy and super tasty, you'll really enjoy this one, It's doctor's orders! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Lemon
1 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
1 packet
Green Beans
2 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Lemon Pepper Seasoning
330 g
Chicken Breast
1
Garlic
2
Kale
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Roughly chop kale, discarding any larger pieces of stalk. Trim and halve green beans. Roughly chop walnuts.
• Finely chop garlic. Slice lemon into wedges.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine chicken, lemon pepper seasoning, a pinch of salt and a drizzle of olive oil.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook green beans, until tender, 4-5 minutes. Add kale and garlic and cook, until softened and fragrant, 2-3 minutes. Remove pan from heat and add a generous squeeze of lemon juice. Transfer to a bowl, season and cover to keep warm.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Slice chicken if preferred.
• Divide lemon pepper chicken and garlicky kale toss between plates.
• Sprinkle walnuts and Parmesan cheese over kale. Serve with any remaining lemon wedges. Enjoy!
