Pan-Seared Chicken Breast with Quick Sautéed Kale and Bell Peppers
A lean and flavorful dinner featuring perfectly pan-seared chicken breast paired with quickly sautéed seasonal kale and colorful bell peppers. This meal is high in protein and rich in nutrients, prepared efficiently.
Ingredients
- Chicken Breast220 g
- Bell Pepper100 g
- Onion40 g
- Garlic10 g
- Bell Pepper100 g
- Olive oil10 ml
- Salt1 g
- Black Pepper0.5 g
- Lemon15 ml
- Kale120 g
Instructions
- 1Step 1
Pat the chicken breasts dry and season generously with salt and pepper (2 minutes). Roughly chop the kale (2 minutes). Slice the bell pepper and onion (1 minute). Mince the garlic (1 minute).
- 2Step 2
Heat half of the olive oil in a large pan over medium-high heat (1 minute). Add the chicken breasts and sear for 3 minutes per side, until golden brown and cooked through (total 6 minutes). Remove chicken from the pan and set aside.
- 3Step 3
Add the remaining olive oil to the same pan. Add the sliced onion, bell pepper, and minced garlic. Sauté for 1 minute until fragrant.
- 4Step 4
Add the chopped kale to the pan. Sauté for 1 minute until wilted. Squeeze fresh lemon juice over the vegetables.
- 5Step 5
Slice the cooked chicken breasts and serve immediately alongside the sautéed kale and bell peppers.
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