Directions

Garlic Parmesan Kale Pasta

1Prepare your kale by ripping leaves from the stems and tearing them into 1 to 2 inch pieces. Rinse them and allow to dry.

2Prepare your pasta according to packaging. Drain.

3In a large pot, warmed to medium heat, add olive oil, ghee and minced garlic. Saute for 1 to 2 minutes or until fragrant. Add the washed kale and cook until it is wilted and bright green in color. Remove from heat.

4Add the cooked and drained pasta to the kale. Toss and allow to cool. Once cooled, sprinkle Parmesan, salt and pepper over the top and toss.

Garlic Marinated Chicken

1Mix all marinade ingredients in a bowl. Pour into large bag.

2Pound chicken breasts gently with a meat mallet until even in thickness. Add to marinade bag, seal and place in refrigerator for 30 minutes to 8 hours.

3Once your chicken is ready to cook, warm iron skillet to medium. Place chicken breasts in hot skillet and cook 5 to 7 minutes on each side. Using a meat thermometer, check to see if done (165°F). Remove from heat and place on cutting board to cool.

4Cool chicken for about five minutes and cut into thin slices.

Roasted Tomatoes

1While chicken is cooling, add cherry tomatoes to skillet and cook on medium. If needed, add a little olive oil to the pan. Cook until tomatoes start to blister and pop.

Meal Prep

1Place garlic Parmesan kale pasta in the bottom of meal prep container. Place sliced chicken and roasted tomatoes on top. Sprinkle with a little grated Parmesan.