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



  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.


  • 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)

32 g
192 mg
687 mg
Total fat
6 g
Saturated fat
2 g
80 mg
9 g
2 g
2 g
Added sugars
0 g

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