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Parmesan Chicken & Kale Skillet

Cook Time 20 mins
Calories 353 kcal


  • 15 milliliters Extra Virgin Olive Oil
  • 340 grams Chicken Breast skinless, boneless, cut into strips
  • Sea Salt & Black Pepper to taste
  • 168 grams Kale Leaves stems removed, torn into pieces, packed
  • 59 milliliters Water
  • 7 milliliters Lemon Juice
  • 28 grams Parmigiano Reggiano finely grated
  • 3 grams Red Pepper Flakes


  • In a large skillet or pan, heat the oil over medium heat. Cook the chicken and season with salt and pepper to taste, until cooked through, about five to seven minutes. Transfer the chicken to a bowl.
  • To the same skillet, add the kale and water. Cook the kale until soft and all the water is gone, stirring frequently. Return the chicken to the skillet and stir in the lemon juice and parmigiano reggiano.
  • Divide onto plates and sprinkle the red pepper flakes overtop. Enjoy!


Refrigerate in an airtight container for up to three days.
Serving Size
One serving equals approximately 1 1/2 cups.
Use nutritional yeast instead of parmesan or omit.
More Flavor
Add onions and garlic.
Additional Toppings
Add leftover vegetables or serve over rice, pasta, or quinoa.