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Kale and lemon chicken en papillote

Easy to whip up for a weeknight meal or for dinner guests on the weekend.
kale in a basket
4 servings / 40 min

Prep 20 min / Cook 20 min

Lemon brightens the flavour of kale and cooking in parchment keeps the chicken moist and tender.

Ingredients
  • 250 mL (1 cup) water
  • 1 L (4 cups) chopped fresh kale leaves, ribs removed
  • 10 mL (2 tsp) canola oil
  • Half red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 5 mL (1 tsp) grated lemon rind
  • 30 mL (2 tbsp) lemon juice
  • 45 mL (3 tbsp) finely crumbled feta cheese
  • 30 mL (2 tbsp) chopped fresh dill or 10 mL (2 tsp) dried dill weed
  • 4 small boneless skinless chicken breasts (about 500 g/1 lb)
Directions
  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. 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. In small bowl, mash together feta and dill; set aside.
  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. 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.
     

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

 

Nutritional info per serving (1 of 4)
  • Calories: 216
  • Protein: 32 g
  • Total Fat: 6 g
    Saturated Fat: 2 g
    Cholesterol: 80 mg
  • Carbohydrate: 9 g
    Fibre: 2 g
    Sugar: 2 g
    Added Sugars: 0 g
  • Sodium: 192 mg
  • Potassium: 687 mg

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