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Parmesan Chicken and Kale



Prep/ Cook Time:

20 Minutes


2 Servings


  • x2 tsp of Olive Oil

  • 300g of Chicken Breast, chopped

  • 1 medium Onion, chopped

  • 3 Cloves of Garlic, chopped

  • Sprinkle of chilli flakes

  • 300ml made up Chicken Stock

  • 2 handfuls of Kale, stems removed and chopped

  • Salt and Pepper

  • 50g grated Parmesan

  • 125g of cooked long grain rice per serving


  • Heat a tsp of oil in a pan on a medium heat and gently cook down the onions for around 4/5 minutes. Add in the garlic and chilli for another 3/4 minutes before adding the kale and stock. Simmer.

  • Whilst the sauce is simmering, heat the second tsp of oil in a pan. Season your chicken with salt and pepper. Pan fry the chicken for around 6/8 minutes both sides, until browned and cooked through.

  • Once the chicken is cooked and the sauce slightly reduced down, mix in chicken, add in the Parmesan for a few minutes and serve

  • Serve with 125g of cooked long grain rice

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