One Pan Lemon Garlic Chicken with Balsamic Kale & Cherry Tomatoes
Ingredients
- 650g chicken breast (or 4 chicken breasts)
- 10g extra virgin coconut oil
- 1 tbsp mixed herbs
- 1 tbsp paprika
- 1 tsp garlic powder/ 2 garlic cloves
- 1 tsp turmeric
- 1 tbsp chilli flakes
- Salt and pepper
- ½ lemon
- 200g kale
- 10 cherry tomatoes
- 1 tsp mixed herbs
- 30ml balsamic vinegar
Instructions
- Mix ingredients for chicken seasoning and spread evenly over the chicken to season
- Put coconut oil in pan and heat on low heat (use coconut oil to fry, as olive oil becomes toxic when fried) (use 1 cal spray if you want to reduce fats and calories)
- Place chicken breasts in pan and cook on low heat for 10 minutes
- Flip chicken breasts and squeeze the juice of the ½ lemon onto the flipped chicken breasts, and cover pan with a plate to keep the moisture in
- After 5 minutes, slice the cherry tomatoes into halves and mix kale and tomatoes with balsamic vinegar and mixed herbs in a bowl until fully coated and place on top of the chicken in the pan
- Pour remaining balsamic vinegar from the bowl evenly over the kale and place plate back over the pan to cook for a further 5-10 minutes, or until the chicken has been cooked through (to check if the chicken is cooked through, cut the thickest bit of the breast and place your finger in the middle. If it is piping hot in the middle and not pink then it’s cooked)
- Serve!