Lemon Garlic Pan-Seared Chicken with Sautéed Kale

• Chicken breast

  2 pieces
• Kale

  4 cups
• Garlic

  2 cloves
• Lemon

  1 whole
• Olive oil

  2 tablespoons
• Salt

  0.5 teaspoons
• Black pepper

  0.3 teaspoons

All Steps

1. 1

   Pat chicken breasts dry and season generously with salt and black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.

3. 3

   Add chicken to the hot skillet and sear for 5-7 minutes per side, or until cooked through and golden brown. An internal temperature of 165°F (74°C) should be reached. Remove chicken from skillet and set aside to rest.

4. 4

   While the chicken rests, mince the garlic cloves and juice half of the lemon.

5. 5

   In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.

6. 6

   Add the kale to the skillet, stirring frequently until it wilts, about 3-5 minutes. If the pan seems too dry, you can add a splash of water or chicken broth.

7. 7

   Squeeze fresh lemon juice over the sautéed kale and stir to combine.

8. 8

   Slice the cooked chicken breast and serve immediately alongside the sautéed kale.