Kale and lemon chicken en papillote

Easy to whip up for a weeknight meal or for dinner guests on the weekend.

by Emily Richards PH Ec.
216 cal Serves 4
Prep time 0h 20m
Cook time 0h 20m
Total time 0h 40m
kale in a basket

Ingredients

Directions

  1. Step 1

    In large nonstick skillet bring water and kale to boil. Cover and cook for 5 minutes or until wilted and bright green. Drain well and return to skillet.

  2. Step 2

    Add oil, pepper and garlic and cook over medium heat for about 5 minutes or until pepper is tender crisp. Stir in lemon rind and juice; set aside.

  3. Step 3

    In small bowl, mash together feta and dill; set aside.

  4. Step 4

    Using chef’s knife cut chicken in half horizontally almost all the way through. Open it like a book and press down gently to flatten and make it more even. Fill each centre with some of the kale mixture and place each stuffed chicken breast onto 4 large pieces of parchment or foil. Sprinkle each chicken breast with feta mixture.

  5. Step 5

    Fold parchment paper over and fold up edges to form a seal. Place on large baking sheet and roast in 220°C (425°F) oven for 20 minutes or until chicken is no longer pink. Let stand 2 minutes before serving.

Tips

  • Kale has firm, tough ribs or stems so be sure to remove them before chopping the tender leaves for this recipe.

Nutritional information

Per serving (1 of 4)

Calories
216
Protein
32 g
Sodium
192 mg
Potassium
687 mg
Total fat
6 g
Saturated fat
2 g
Cholesterol
80 mg
Carbohydrates
9 g
Fibre
2 g
Sugars
2 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.

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