25 Amazing Chicken Kale Dinner Recipes To Transform Your Weeknights

Let’s be real – kale used to be that leafy green we’d see at the grocery store and think “Yeah right like I’m gonna eat that.” But here’s the thing: when you pair it with juicy tender chicken magic happens. These two powerhouse ingredients create dinners that are not only incredibly nutritious but also surprisingly delicious.

I’ve gathered 25 fantastic chicken and kale dinner recipes that’ll make you actually excited about eating your greens. From creamy one-pot wonders to crispy stir-fries these recipes prove that healthy eating doesn’t have to be boring. Whether you’re a busy parent trying to sneak more nutrients into family meals or someone who just wants to feel good about what they’re eating these recipes have got your back.

Pro Tip: The secret to making kale taste amazing is all in how you treat it. Massaging it with a little oil and salt breaks down those tough fibers making it tender and way more palatable. Trust me on this one!

1. Korean-Style Chicken and Kale Stir-Fry

This recipe brings some serious flavor to your dinner table with that perfect balance of sweet salty and umami that Korean cuisine is famous for1.

Ingredients:

• 1 pound boneless skinless chicken thighs cut into bite-sized pieces
• 8 ounces kale stems removed and torn into small pieces
• 6 ounces fresh mushrooms (shiitake work great here) quartered
• 1 red chili pepper sliced (optional but recommended)
• 1 tablespoon cooking oil
• 1 teaspoon sesame seeds for garnish

For the sauce:

• 3 tablespoons soy sauce
• 1 tablespoon rice wine or mirin
• 1 tablespoon brown sugar
• 1 tablespoon minced garlic
• 1 teaspoon grated fresh ginger
• 1 tablespoon sesame oil
• Pinch of black pepper

Instructions:

1. Make the sauce first – combine all sauce ingredients in a bowl and stir until the sugar dissolves completely1.
2. Prep your chicken by cutting it into uniform pieces. Marinate with 3 tablespoons of the sauce while you prep everything else1.
3. Prep your veggies – tear that kale off the stems and give it a good rinse. Quarter those mushrooms too1.
4. Get that pan screaming hot – heat your oil in a large skillet over high heat until it’s really hot1.
5. Sear the chicken in a single layer. Don’t touch it for a minute or two – let it get that beautiful golden crust1.
6. Add the veggies – toss in the kale mushrooms and chili pepper. Drizzle with the remaining sauce1.
7. Stir-fry for about 3 minutes until the kale wilts and the mushrooms soften1.

Pro Tip: Don’t overcrowd your pan! If you need to cook in batches. Overcrowding steams the food instead of giving you that gorgeous sear.

2. Creamy Roasted Red Pepper Chicken with Kale

This one-pot wonder is comfort food at its finest – creamy colorful and packed with flavor2.

Ingredients:

• 1½ pounds thin-sliced boneless chicken breasts
• 3 tablespoons avocado oil divided
• ½ sweet onion diced
• 4 cloves garlic minced
• 1 bunch dinosaur kale chopped
• ½ cup chicken bone broth
• 12 oz jar roasted red peppers drained
• 1 teaspoon smoked paprika
• ½ cup heavy cream
• Salt and pepper to taste

Instructions:

1. Season and sear the chicken – heat 2 tablespoons of oil in a heavy skillet over medium-high heat. Season chicken with salt and pepper then sear for 4-5 minutes per side until golden2.
2. Set chicken aside and add the remaining oil to the pan2.
3. Sauté the aromatics – add diced onion and garlic cooking until tender and lightly browned2.
4. Add the chicken back along with the chopped kale and bone broth. Turn heat to medium-low and simmer for 5 minutes2.
5. Make the magic sauce – in a food processor blend the roasted red peppers paprika heavy cream salt and pepper until smooth and creamy2.
6. Bring it all together – pour the sauce into the pan stir everything together and simmer for 5 more minutes2.

This dish is absolutely gorgeous with those vibrant red and green colors. It’s like eating a sunset!

3. Simple Creamy Chicken and Kale Skillet

Sometimes you just want something straightforward and delicious without a ton of fuss. This recipe delivers exactly that3.

Ingredients:

• 1½ pounds boneless chicken thighs cut into pieces
• 1 bunch flat-leaf kale chopped
• 3 cloves garlic minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• Red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Season the chicken with salt and pepper3.
2. Heat olive oil in a large skillet over medium heat3.
3. Brown the chicken until cooked through then remove and set aside3.
4. Sauté the garlic in the same pan for about a minute until fragrant3.
5. Wilt the kale – add it to the pan and cook for 3-5 minutes until tender3.
6. Make it creamy – reduce heat to low and pour in the heavy cream. Let it simmer and thicken slightly3.
7. Add the chicken back and stir in the Parmesan cheese3.
8. Final touches – season with salt pepper and red pepper flakes if you like a little heat3.

Pro Tip: Don’t skip the Parmesan! It adds this incredible nutty salty flavor that takes the whole dish to the next level.

4. Mediterranean Braised Chicken with Kale and White Beans

This recipe is like a warm hug from the Mediterranean – hearty healthy and absolutely satisfying4.

Ingredients:

• 2 pounds chicken thighs bone-in skin-on
• 1 large bunch kale chopped
• 1 can white beans drained and rinsed
• 2 shallots sliced
• 4 cloves garlic minced
• ½ cup fresh parsley chopped
• ½ cup Kalamata olives
• 2 cups chicken stock
• 1 lemon halved
• 2 tablespoons olive oil
• Salt pepper and paprika for seasoning

Instructions:

1. Season the chicken all over with salt pepper and paprika4.
2. Brown the chicken in olive oil in a heavy-bottomed skillet about 8-10 minutes total4.
3. Remove chicken and set aside4.
4. Cook the shallots until golden brown about 5-7 minutes4.
5. Add garlic and cook for another minute4.
6. Add the kale and parsley in batches – it’ll seem like a lot but it cooks down4.
7. Nestle the chicken back in and pour in the stock4.
8. Braise partly covered for 15 minutes4.
9. Add the beans and simmer 5-10 minutes more4.
10. Finish with olives and a squeeze of lemon4.

This dish gets better as it sits so it’s perfect for meal prep!

5. Tahini Chicken Kale Salad Bowl

Okay I know this is technically a salad but it’s so hearty and satisfying it totally counts as dinner5.

Ingredients:

• 5 cups Tuscan kale sliced into ribbons
• 1½ cups cooked chicken shredded
• 1 teaspoon olive oil
• ¼ teaspoon salt and pepper
• ¼ red onion finely sliced
• 1½ cups cherry tomatoes
• 2 soft-boiled eggs halved (optional)

For the tahini dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 clove garlic minced
• 1 teaspoon honey
• Salt to taste
• Water to thin as needed

Instructions:

1. Massage the kale – toss with olive oil salt and pepper then massage with your hands for 2-3 minutes5.
2. Roast the tomatoes – toss with olive oil salt and pepper then roast at 400°F for 15-20 minutes until they burst5.
3. Make the dressing by whisking all ingredients together adding water to reach desired consistency.
4. Assemble – top the massaged kale with chicken roasted tomatoes red onion and eggs if using.
5. Drizzle with dressing and enjoy!

6. One-Pot Chicken with Creamed Kale

This elegant dish looks fancy enough for company but is easy enough for a Tuesday night6.

Ingredients:

• 4 boneless chicken breasts
• 2 bunches kale chopped
• 2 shallots minced
• 3 cloves garlic minced
• 1 cup heavy cream
• ½ cup grated Parmesan
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme
• Pinch of nutmeg
• ½ cup Kalamata olives
• 2 tablespoons olive oil
• Salt and pepper

Instructions:

1. Season and brown the chicken breasts in olive oil then set aside6.
2. Sauté shallots until softened6.
3. Add garlic and cook for 30 seconds6.
4. Add kale in batches until wilted6.
5. Create the cream sauce by stirring in cream Parmesan mustard thyme and nutmeg6.
6. Nestle chicken back in and add olives6.
7. Simmer for 15 minutes until chicken is cooked through6.

7. Chicken and Kale Casserole (The Quarantine Special)

This comfort food casserole got its nickname during lockdown when everyone was looking for hearty satisfying meals8.

Ingredients:

• 2 pounds boneless chicken breast cooked and shredded
• 1½ cups brown rice cooked
• 2 bunches kale chopped
• 2 cups diced onion
• 3 cloves garlic chopped
• 2 cups low-fat milk
• 1 cup chicken broth
• 1 cup panko breadcrumbs
• 3 tablespoons Parmesan cheese
• 4 tablespoons olive oil divided

For the spice blend:

• 2 tablespoons flour
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 1 teaspoon oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried mustard
• ½ teaspoon smoked paprika
• ½ teaspoon dried rosemary
• ½ teaspoon garlic salt

Instructions:

1. Preheat oven to 375°F and cook rice according to package directions8.
2. Sauté vegetables – heat 2 tablespoons oil and cook onions and garlic until tender8.
3. Add kale and cook until wilted8.
4. Make the sauce by combining spice blend with milk and broth8.
5. Layer everything in a casserole dish – rice chicken kale mixture then sauce8.
6. Top with breadcrumbs mixed with Parmesan and remaining oil8.
7. Bake for 25 minutes until bubbly and golden8.

8. Curry Couscous Chicken with Kale

This Middle Eastern-inspired dish brings warm spices and interesting textures to your dinner table9.

Ingredients:

• 1½ pounds chicken thighs boneless
• 1 bunch kale chopped
• 1 shallot minced
• 3 cloves garlic minced
• 1 cup couscous
• 2 tablespoons curry powder
• ¼ cup white wine (can substitute with extra broth)
• 2 tablespoons olive oil divided
• ¼ cup Kalamata olives
• Fresh parsley for garnish
• Salt and pepper

Instructions:

1. Season and brown chicken in 1 tablespoon oil then set aside9.
2. Sauté shallot until tender9.
3. Deglaze with wine and let it cook off9.
4. Massage kale with remaining oil and garlic9.
5. Add kale to pan and sauté for 2-3 minutes9.
6. Stir in couscous and curry powder for 30 seconds9.
7. Add 2 cups water and cook couscous for 8-10 minutes9.
8. Return chicken to pan and warm through9.
9. Garnish with olives and parsley9.

9. Coconut Aminos Chicken Kale Stir-Fry

This paleo-friendly version uses coconut aminos instead of soy sauce for a slightly sweet umami-rich flavor10.

Ingredients:

• 1 pound chicken breast cubed
• 1 bunch kale leaves removed from stems
• ¼ cup coconut aminos
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 2 cloves garlic pressed
• 2 tablespoons coconut oil
• ¼ teaspoon sea salt
• 1 onion diced
• 4 cups mixed vegetables chopped
• ¼ cup green onions sliced
• Black pepper to taste

Instructions:

1. Marinate the chicken in coconut aminos honey lemon juice and garlic10.
2. Heat coconut oil in a large pan with sea salt10.
3. Sauté onions until translucent about 5 minutes10.
4. Add chicken and marinade cook for 2 minutes10.
5. Add mixed vegetables and cook 2-4 minutes more10.
6. Stir in kale cover and cook until wilted10.
7. Finish with green onions and black pepper10.

10. Thai-Inspired Coconut Kale Chicken

This recipe brings tropical flavors right to your kitchen with creamy coconut milk and aromatic curry paste11.

Ingredients:

• 1 pound chicken breasts thinly sliced
• 2-3 tablespoons all-purpose chicken seasoning
• 1½ tablespoons avocado oil divided
• 1 shallot thinly sliced
• 2-3 cups curly kale finely shredded
• 1 tablespoon yellow curry paste
• 1 can full-fat coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• Rice for serving
• Cilantro and chili crisp for garnish

Instructions:

1. Season and cook chicken in 1 tablespoon oil until golden about 2-3 minutes per side11.
2. Set chicken aside and wipe pan if needed11.
3. Sauté shallots kale and curry paste for 5 minutes11.
4. Add coconut milk soy sauce and brown sugar11.
5. Simmer 5-10 minutes until thickened11.
6. Return chicken to pan and let it warm through11.
7. Serve over rice with cilantro and chili crisp11.

Pro Tip: Don’t skip the chili crisp – it adds this amazing crunchy texture and heat that makes the whole dish sing!

11. One-Pan Roasted Chicken and Kale with Sweet Potatoes

This sheet pan dinner is perfect for those nights when you want something healthy but don’t want to dirty a bunch of dishes12.

Ingredients:

• 2 pounds chicken thighs bone-in skin-on
• 1 bunch kale torn into pieces
• 2 sweet potatoes chunked
• 1 head cauliflower cut into chunks
• 1 onion sliced
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika

Instructions:

1. Prep vegetables – tear kale chunk sweet potatoes and cauliflower12.
2. Toss veggies with oil and spread in a baking dish12.
3. Season chicken with spice mixture12.
4. Place chicken skin-side down on vegetables season undersides12.
5. Flip chicken skin-side up and season tops12.
6. Cover and bake at 400°F for 25 minutes12.
7. Uncover and bake 35 minutes more until golden12.

12. Lemon Herb Chicken with Massaged Kale

Sometimes the simplest preparations are the most delicious. This recipe lets the natural flavors shine through.

Ingredients:

• 4 chicken breasts pounded thin
• 1 large bunch kale stems removed
• 2 lemons juiced and zested
• ¼ cup olive oil divided
• 3 cloves garlic minced
• 2 tablespoons fresh herbs (thyme rosemary oregano)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ¼ cup pine nuts toasted

Instructions:

1. Marinate chicken in half the lemon juice 2 tablespoons oil garlic and herbs for 30 minutes.
2. Massage kale with remaining oil lemon juice zest salt and pepper.
3. Grill or pan-fry chicken until cooked through about 6-8 minutes per side.
4. Let chicken rest for 5 minutes then slice.
5. Serve sliced chicken over massaged kale and top with pine nuts.

13. Buffalo Chicken Kale Power Bowl

Who says healthy can’t be indulgent? This bowl gives you all the buffalo chicken flavors you crave with a nutritious twist.

Ingredients:

• 1½ pounds chicken breast diced
• 1 bunch kale chopped
• ⅓ cup buffalo sauce divided
• 2 tablespoons olive oil
• 1 avocado sliced
• ½ cup cherry tomatoes halved
• ¼ cup red onion diced
• ¼ cup celery diced
• ¼ cup blue cheese crumbles

For the ranch dressing:

• ½ cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 packet ranch seasoning
• 2 tablespoons milk

Instructions:

1. Cook chicken in olive oil until done then toss with half the buffalo sauce.
2. Massage kale with a little olive oil and salt.
3. Make ranch by mixing all dressing ingredients.
4. Assemble bowls with kale as base top with buffalo chicken avocado tomatoes onion and celery.
5. Drizzle with ranch and remaining buffalo sauce top with blue cheese.

14. Moroccan-Spiced Chicken with Kale and Chickpeas

This exotic dish brings warm North African spices to your dinner table.

Ingredients:

• 2 pounds chicken thighs cut into chunks
• 1 bunch kale chopped
• 1 can chickpeas drained and rinsed
• 1 onion diced
• 3 cloves garlic minced
• 1 can diced tomatoes
• 1 cup chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon cayenne pepper
• 2 tablespoons olive oil
• Salt and pepper
• Fresh cilantro for garnish

Instructions:

1. Season chicken with spices salt and pepper.
2. Brown chicken in olive oil then set aside.
3. Sauté onion and garlic until softened.
4. Add tomatoes and broth bring to a simmer.
5. Return chicken and add chickpeas.
6. Simmer 20 minutes until chicken is tender.
7. Stir in kale and cook until wilted.
8. Garnish with cilantro and serve.

15. Asian Lettuce Wrap-Style Chicken with Kale

All the flavors of lettuce wraps but with the added nutrition of kale mixed right in.

Ingredients:

• 1 pound ground chicken
• 1 bunch kale finely chopped
• 1 can water chestnuts diced
• 3 green onions sliced
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon sriracha
• Butter lettuce leaves for serving
• Sesame seeds for garnish

Instructions:

1. Cook ground chicken in a large skillet until browned and cooked through.
2. Add garlic and ginger cook for 30 seconds.
3. Stir in kale and cook until wilted.
4. Add water chestnuts and green onions.
5. Mix sauce ingredients and pour over chicken mixture.
6. Cook 2-3 minutes until heated through.
7. Serve in lettuce cups and garnish with sesame seeds.

16. Greek-Style Chicken with Kale and Feta

This Mediterranean-inspired dish is fresh flavorful and incredibly satisfying.

Ingredients:

• 4 chicken breasts cut into strips
• 1 bunch kale chopped
• 1 cup cherry tomatoes halved
• ½ cup Kalamata olives pitted
• ½ cup feta cheese crumbled
• ¼ cup red onion sliced
• 3 tablespoons olive oil divided
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• 3 cloves garlic minced
• Salt and pepper

Instructions:

1. Season chicken with oregano salt and pepper.
2. Cook chicken in 2 tablespoons olive oil until golden and cooked through.
3. Remove chicken and set aside.
4. Sauté garlic in remaining oil for 30 seconds.
5. Add kale and cook until wilted.
6. Add tomatoes and olives cook 2 minutes.
7. Return chicken to pan with lemon juice.
8. Top with feta and red onion before serving.

17. Honey Mustard Chicken with Roasted Kale Chips

This recipe gives you crispy kale chips alongside juicy honey mustard chicken – best of both worlds!

Ingredients:

• 4 chicken thighs bone-in skin-on
• 1 bunch kale stems removed leaves torn
• ¼ cup Dijon mustard
• ¼ cup honey
• 2 tablespoons olive oil divided
• 2 cloves garlic minced
• 1 teaspoon dried thyme
• Salt and pepper

Instructions:

1. Make honey mustard sauce by mixing mustard honey 1 tablespoon oil garlic and thyme.
2. Marinate chicken in half the sauce for 30 minutes.
3. Toss kale with remaining oil salt and pepper.
4. Roast kale at 350°F for 10-15 minutes until crispy.
5. Bake chicken at 375°F for 35-40 minutes basting with remaining sauce.
6. Serve chicken over crispy kale chips.

18. Mexican-Inspired Chicken and Kale Skillet

Bring some south-of-the-border flair to your dinner table with this colorful spicy dish.

Ingredients:

• 1½ pounds chicken breast diced
• 1 bunch kale chopped
• 1 bell pepper diced
• 1 onion diced
• 1 can black beans drained and rinsed
• 1 cup corn kernels
• 1 can diced tomatoes
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• 2 tablespoons olive oil
• ¼ cup fresh cilantro chopped
• Lime wedges for serving
• Avocado slices for garnish

Instructions:

1. Season chicken with spices salt and pepper.
2. Cook chicken in olive oil until done then set aside.
3. Sauté onion and bell pepper until softened.
4. Add tomatoes beans and corn simmer 5 minutes.
5. Stir in kale and cook until wilted.
6. Return chicken and heat through.
7. Garnish with cilantro and avocado serve with lime wedges.

19. Italian Chicken and Kale Risotto-Style

This isn’t traditional risotto but it has that same creamy comforting feel with way less stirring required.

Ingredients:

• 1 pound chicken thighs diced
• 1 bunch kale chopped
• 1 cup arborio rice
• 3 cups chicken broth warmed
• ½ cup white wine (optional can use more broth)
• 1 onion diced
• 3 cloves garlic minced
• ½ cup Parmesan cheese grated
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper

Instructions:

1. Cook chicken in olive oil until golden then set aside.
2. Sauté onion until translucent add garlic for 30 seconds.
3. Add rice and stir for 2 minutes until lightly toasted.
4. Add wine if using let it absorb.
5. Add warm broth gradually stirring frequently about 18-20 minutes.
6. Stir in kale during last 5 minutes of cooking.
7. Finish with butter Parmesan and chicken.

20. BBQ Chicken and Kale Stuffed Sweet Potatoes

These loaded sweet potatoes are like a complete meal in one gorgeous package.

Ingredients:

• 4 large sweet potatoes
• 2 cups cooked chicken shredded
• 1 bunch kale finely chopped
• ½ cup BBQ sauce divided
• ¼ cup red onion diced
• ¼ cup corn kernels
• ¼ cup cheddar cheese shredded
• 2 tablespoons olive oil
• Salt and pepper
• Green onions for garnish

Instructions:

1. Bake sweet potatoes at 400°F for 45-60 minutes until tender.
2. Mix chicken with half the BBQ sauce.
3. Sauté kale in olive oil until wilted season with salt and pepper.
4. Cut open sweet potatoes and fluff flesh with a fork.
5. Top with kale BBQ chicken onion and corn.
6. Sprinkle with cheese and return to oven for 5 minutes.
7. Garnish with green onions and remaining BBQ sauce.

21. Teriyaki Chicken and Kale Rice Bowls

These bowls are perfect for meal prep and taste even better the next day.

Ingredients:

• 1½ pounds chicken breast sliced thin
• 1 bunch kale massaged with oil and salt
• 2 cups cooked brown rice
• 1 cup edamame shelled
• 1 carrot julienned
• ¼ cup teriyaki sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 2 cloves garlic minced
• 1 teaspoon fresh ginger grated
• Sesame seeds for garnish

Instructions:

1. Marinate chicken in teriyaki sauce for 30 minutes.
2. Cook chicken in a hot pan until caramelized and cooked through.
3. Mix dressing with sesame oil vinegar honey garlic and ginger.
4. Assemble bowls with rice massaged kale chicken edamame and carrots.
5. Drizzle with dressing and sprinkle with sesame seeds.

22. Chicken and Kale Shepherd’s Pie

This healthier take on the classic comfort food swaps in kale for some of the traditional vegetables.

Ingredients:

• 2 pounds ground chicken
• 1 bunch kale chopped
• 2 pounds potatoes peeled and chunked
• 1 onion diced
• 2 carrots diced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 cup chicken broth
• ½ cup heavy cream
• 4 tablespoons butter
• 2 tablespoons olive oil
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper

Instructions:

1. Boil potatoes until tender then mash with butter and cream.
2. Cook ground chicken until browned and cooked through.
3. Add onion and carrots cook until softened.
4. Stir in tomato paste and cook for 1 minute.
5. Add broth Worcestershire and thyme simmer until thickened.
6. Stir in kale and peas cook until kale wilts.
7. Layer in baking dish – chicken mixture on bottom mashed potatoes on top.
8. Bake at 375°F for 25-30 minutes until golden.

23. Chicken and Kale Pesto Pasta

This vibrant green pasta is like eating sunshine – fresh flavorful and incredibly satisfying.

Ingredients:

• 1 pound chicken breast sliced
• 1 bunch kale stems removed
• 1 pound pasta (penne or fusilli work great)
• ½ cup pine nuts
• ½ cup Parmesan cheese grated
• 3 cloves garlic
• ½ cup olive oil
• ¼ cup lemon juice
• Salt and pepper
• Cherry tomatoes for garnish

Instructions:

1. Make kale pesto by blending kale pine nuts Parmesan garlic olive oil and lemon juice.
2. Cook pasta according to package directions.
3. Season and cook chicken until golden and cooked through.
4. Toss hot pasta with pesto.
5. Add chicken and toss to combine.
6. Garnish with cherry tomatoes and extra Parmesan.

24. Slow Cooker Chicken and Kale Soup

Perfect for those days when you want to come home to something warm and comforting waiting for you.

Ingredients:

• 2 pounds chicken thighs boneless
• 1 bunch kale chopped
• 6 cups chicken broth
• 1 onion diced
• 3 carrots sliced
• 3 celery stalks diced
• 3 cloves garlic minced
• 1 can white beans drained and rinsed
• 2 teaspoons dried thyme
• 1 bay leaf
• Salt and pepper
• Lemon juice to finish

Instructions:

1. Add everything except kale and lemon to slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred chicken with two forks.
4. Stir in kale and cook 15 minutes more until wilted.
5. Finish with lemon juice and adjust seasoning.

25. Chicken and Kale Breakfast Hash

Who says chicken and kale can’t be breakfast? This hearty hash will fuel your entire day.

Ingredients:

• 1 pound chicken sausage sliced
• 1 bunch kale chopped
• 4 medium potatoes diced
• 1 onion diced
• 1 bell pepper diced
• 4 eggs
• 3 tablespoons olive oil
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper
• Hot sauce for serving

Instructions:

1. Cook potatoes in olive oil until golden and crispy.
2. Add sausage and cook until browned.
3. Add onion and bell pepper cook until softened.
4. Season with spices then stir in kale until wilted.
5. Make wells in the hash and crack eggs into them.
6. Cover and cook until eggs are set to your liking.
7. Serve with hot sauce and enjoy!

There you have it – 25 incredible ways to transform chicken and kale into dinners that’ll make you actually excited about eating healthy. From quick weeknight stir-fries to slow-simmered comfort food these recipes prove that nutritious doesn’t have to mean boring.

Final Pro Tip: Don’t be afraid to experiment! These recipes are just starting points. Swap in different spices try different cooking methods or add your favorite vegetables. The key is to have fun in the kitchen and create meals that make you feel good inside and out.

Remember the best recipe is the one you’ll actually make so start with whichever one sounds most appealing to you right now. Your taste buds (and your body) will thank you!