A healthy meal with tons of flavor! Enjoy the garlic Parmesan kale pasta by itself or with the pan cooked chicken and toasted cherry tomatoes. An easy meal prep idea.
A healthy meal with tons of flavor! Enjoy the garlic Parmesan kale pasta by itself or with the pan cooked chicken and toasted cherry tomatoes. An easy meal prep idea.
Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins
Garlic Parmesan Kale Pasta
1Bunch Organic Kale
0.50lbOrganic Brown Rice Spaghetti Pasta
2tbspOrganic Olive Oil
2tbspGhee
2Cloves Garlic, minced
0.25cupParmesan, grated
Sea Salt & Pepper, to taste
Garlic Marinated Chicken
0.25cupOrganic Olive Oil
0.25cupLemon Juice
3Cloves Garlic, minced
0.50tbspOregano, dried
0.50tspSea Salt
1.50Boneless Skinless Chicken Breasts
Roasted Tomatoes
1Cherry Tomatoes
Garlic Parmesan Kale Pasta
1
Prepare your kale by ripping leaves from the stems and tearing them into 1 to 2 inch pieces. Rinse them and allow to dry.
2
Prepare your pasta according to packaging. Drain.
3
In 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.
4
Add 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
5
Mix all marinade ingredients in a bowl. Pour into large bag.
6
Pound 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.
7
Once 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.
8
Cool chicken for about five minutes and cut into thin slices.
Roasted Tomatoes
9
While 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
10
Place 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.
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Ingredients
Garlic Parmesan Kale Pasta
1Bunch Organic Kale
0.50lbOrganic Brown Rice Spaghetti Pasta
2tbspOrganic Olive Oil
2tbspGhee
2Cloves Garlic, minced
0.25cupParmesan, grated
Sea Salt & Pepper, to taste
Garlic Marinated Chicken
0.25cupOrganic Olive Oil
0.25cupLemon Juice
3Cloves Garlic, minced
0.50tbspOregano, dried
0.50tspSea Salt
1.50Boneless Skinless Chicken Breasts
Roasted Tomatoes
1Cherry Tomatoes
Directions
Garlic Parmesan Kale Pasta
1
Prepare your kale by ripping leaves from the stems and tearing them into 1 to 2 inch pieces. Rinse them and allow to dry.
2
Prepare your pasta according to packaging. Drain.
3
In 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.
4
Add 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
5
Mix all marinade ingredients in a bowl. Pour into large bag.
6
Pound 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.
7
Once 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.
8
Cool chicken for about five minutes and cut into thin slices.
Roasted Tomatoes
9
While 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
10
Place 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.
Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.
AuthorJennifer LeighCategoryDinner, Lunch
