Pan-Seared Chicken Breast with Sautéed Kale and Pan-Fried Potatoes
Quickly seared chicken breast served with nutrient-dense sautéed kale and crispy pan-fried potatoes. A hearty, seasonal, and lactose-free dinner.
Ingredients
- Chicken Breast450 g
- Garlic20 g
- Onion50 g
- Olive Oil30 ml
- Salt2 g
- Pepper1 g
- Potatoes500 g
- Kale200 g
- Thyme2 g
Instructions
- 1Step 1
Wash and dice the potatoes into roughly 1.5-2 cm cubes. Pat them dry thoroughly. (5 minutes)
- 2Step 2
Heat half of the olive oil (approx 15ml) in a large non-stick pan over medium-high heat. Add the potatoes in a single layer and cook, stirring occasionally, until golden brown and tender, about 10-12 minutes. Season with salt, pepper, and half the thyme during the last few minutes of cooking. Remove potatoes from the pan and set aside, keeping warm. (12 minutes)
- 3Step 3
While potatoes cook, trim and chop the kale. Mince the garlic and finely chop the onion. Pat the chicken breasts dry and season generously with salt, pepper, and the remaining thyme. (8 minutes)
- 4Step 4
Add the remaining olive oil (approx 15ml) to the same pan and increase heat to high. Add the chicken breasts and sear for 4-6 minutes per side, until golden brown and cooked through (internal temperature 74°C). Remove chicken from the pan and let rest for 5 minutes. (12 minutes)
- 5Step 5
While chicken rests, reduce heat to medium. Add the chopped onion to the pan and sauté until softened, about 2-3 minutes. (3 minutes)
Share Recipe
Turn These Recipes Into
Your Perfect Meal Plan
Join thousands who've transformed their meal planning.Join thousands of users who've transformed their meal planning with AI-powered recommendations. Get personalized weekly meal plans featuring recipes like these, tailored to your dietary preferences and schedule.
🎁Start with a FREE week—no credit card required!✨You Might Also Love These
Discover more delicious recipes similar to this one, carefully selected just for you.