Herb Roasted Chicken And Kale
Succulent chicken breasts roasted on a bed of fiber-packed kale. This dish is low in carbohydrates and high in protein, making it ideal for blood-sugar control.
Nutrition per serving
Ingredients
- 4 chicken breasts
- 4 cups chopped kale
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 lemon sliced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp sunflower seeds
Portion guidance
One chicken breast plus one portion of kale.
Step-by-step method
- 1
Preheat oven to 400F.
- 2
Toss kale with 1 tbsp oil and spread on a tray.
- 3
Place chicken breasts on top of the kale.
- 4
Rub chicken with remaining oil and spices.
- 5
Arrange lemon slices around the chicken.
- 6
Roast for 20-25 minutes until internal temp is 165F.
- 7
Sprinkle with sunflower seeds before serving.
- 8
Serve chicken with the wilted kale base.
Smart substitutions
Swap
kale
swiss chard
Swap
sunflower seeds
pumpkin seeds
Storage & reheating
Refrigerate in a sealed container for up to 3 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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