4 servings / 50 min
Prep 20 min / Cook 30 min
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 tsp (1 mL) pepper
- 1 tbsp (15 mL) canola oil
- 1 large shallot, chopped
- 1 tbsp (15 mL) cornstarch
- 1 cup (250 mL) low-sodium, fat-free chicken broth
- 1/2 cup (125 mL) white cooking wine
- 2 lemons, juiced
- 2 tbsp (25 mL) lemon zest
- 1 tsp (5 mL) tarragon
- 1/4 tsp (1 mL) black pepper
- 1/4 tsp (1 mL) granulated sugar
- 4 fresh lemon wheels
- 1/4 cup (50 mL) chopped walnuts
Kale chips:
- 1 small bunch kale, stems removed and sliced into 1/2 inch strips
- 1 tbsp (15 mL) canola oil
- 4 cloves garlic, minced
- 1/4 tsp (1 mL) freshly ground black pepper
- 1/8 tsp (0.5 mL) cayenne pepper
Directions
- Preheat oven to 400 °F (200 °C).
- Sprinkle chicken breasts with pepper. Roast for 25 to 30 minutes until cooked.
- Meanwhile, prepare the kale chips. In a large bowl, combine the kale, canola oil, and garlic, tossing to coat. Season with freshly ground black pepper and cayenne pepper. Transfer to small baking sheet and bake for 15 minutes at 400° F (200 °C), tossing once halfway through.
- In a large sauté pan heat canola oil over medium high heat. Add shallots and sauté 3-5 minutes until golden. Add cornstarch and stir until incorporated. Add chicken broth, cooking wine, lemon juice, lemon zest, tarragon, pepper and sugar. Cook about 5 minutes, stirring often.
- Transfer chicken to serving platter, pour sauce over it and top with walnuts and lemon wheels. Serve with spiced kale chips.
Nutritional info per serving (1 of 4)
Chicken:
- Calories: 240
- Protein: 28 g
Total Fat: 9 g
Saturated Fat: 1.5 g - Cholesterol: 75 mg
- Carbohydrates: 10 g
Fibre: 2 g
Sugars: 2 g
Added Sugars: 0 g - Sodium: 270 mg
- Potassium: 333 mg
Kale chips:
- Calories: 70
- Protein: 2 g
- Total Fat: 4 g
Saturated Fat: 0 g
Cholesterol: 0 mg
- Carbohydrates: 8 g
Fibre: 1 g
Sugars: 0 g
Added Sugars: 0 g
- Sodium: 30 mg
- Potassium: 312 mg
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