Chicken with Cherries and Kale

Total prep/cook time: ~25 min. Serves 4.

*Gluten-free

Ingredients:

• 1 lb skinless, boneless chicken breast
• 2 tbsp canola oil
• 2 tbsp shallots, finely chopped
• 10 oz fresh cherries 
• 2 tbsp balsamic vinegar
• 1 tbsp dijon mustard
• 6 cups raw kale
• 1 tbsp olive oil 
• Sea salt and pepper to taste 

Directions:

1. Rinse the chicken breasts and pat dry. Heat canola oil in a large skillet over medium heat, then add shallots and sauté for one min. 
2. Add cherries, cover and cook for about 2 min, until cherries are soft. 
3. Add balsamic vinegar, then stir in mustard and kale. Cover and cook over low heat 4‐5 min, until kale is just wilted, stirring occasionally. 
4. In another large skillet, heat olive oil over medium high heat. Add chicken breasts to the pan and sprinkle them with salt and pepper. Cook 4‐5 min on each side, until outside is browned and chicken is cooked through. 
5. Transfer chicken to pan containing cherry sauce and kale. Allow to marinate over low heat 2‐3 min so that chicken absorbs some of the sauce. 
6. Serve and enjoy! 

Did you know?
One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C, and K. Studies have shown that the anthocyanins in cherries are found to act like anti‐inflammatory agents that help protect against chronic painful episodes such as gout arthritis, fibromyalgia (painful muscle condition) and sports injuries. Combined with a lean source of protein like chicken, cherries and kale pack a mighty punch!

Nutrition Information (per 1 serving):

Total calories: 291 cal
Total fat: 13 g
Saturated fat: 1 g

Sodium: 583 mg

Total carbs: 22 g

Dietary fiber: 2 g

Protein: 29 g