Sustenance

Spice-rubbed chicken with wilted kale and mushroom salad

Sustenance

Spice-rubbed chicken with wilted kale and mushroom salad

Piedmont partnered with Garnish & Gather to share healthy recipes you can feel good about eating.

Serves 2

Ingredients:

  • 2 chicken breasts

  • 1 tablespoon olive oil, divided

  • Salt and pepper

  • 1 tablespoon butter or olive oil

  • G&G chicken spice (1/2 tablespoon garlic, ½ tablespoon smoked paprika, ½ tablespoon cumin, ½ tablespoon oregano, ½ tablespoon thyme, ½ teaspoon mustard seed, ½ teaspoon cinnamon)

  • 2 tablespoons pecans

  • 2 cups mushrooms

  • G&G salad starter (1/2 cup chopped onion and 2 cloves of minced garlic)

  • 1 bunch of kale

  • ½ tablespoon apple cider vinegar

  • ¼ teaspoon red pepper flakes

  • 3 ounces goat cheese 

Instructions:

  • In a large sauté pan, heat ½ tablespoon oil over medium heat.

  • Add pecans and toast for four to five minutes, until fragrant.

  • Season chicken with salt and pepper, then coat with G&G chicken spice.

  • Roughly chop mushrooms

  • Remove pecans from pan and set aside.

  • In the same pan used for the nuts, heat ½ tablespoon oil over medium heat.

  • Add chicken and cook for five to seven minutes per side, until cooked through.

  • Remove large stems from kale and chop leaves.

  • Remove chicken from pan and keep warm. 

  • In the same pan used for the chicken, heat 1 tablespoon of butter or olive oil over medium-high heat.

  • Add mushrooms and sauté for three to four minutes, until golden.

  • Turn mushrooms and add G&G salad starter.

  • Cook five to six minutes, stirring occasionally.

  • Reduce heat to medium and add kale, apple cider vinegar, red pepper flakes, salt and pepper, scraping up browned bits.

  • Cook four to six minutes, until kale is emerald green.

  • Cut chicken into strips.

  • Scoop kale mixture onto plate and top with chicken strips.

  • Garnish with crumbled goat cheese and toasted pecans.

Check out more recipes and nutrition tips from Cancer Wellness experts.

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