Recipe
Chicken Kale Marinara
Sponsored by Rao's Homemade
Do you ever buy kale for it to just sit in the fridge and wilt and get slimy?? A great diet hack for the kids is to always add vegetables to as many dishes as you can! Throw together this simple recipe using Rao's Homemade Marinara. Get your jar at your local Target, Whole Foods, Walmart, Krogers, Publix or Vons.
Chicken Kale Marinara
- 3 tablespoons olive oil
- 2 bone-in, skin-on chicken breasts
- 2 teaspoons kosher salt
- Fresh cracked pepper
- 2 teaspoons dried Italian herbs
- 1/2 teaspoon red pepper flakes (optional)
- 1 medium yellow onion, sliced
- 2 cloves garlic, chopped
- 1 medium zucchini sliced into rings
- 2 1/2 cups washed chopped curly kale
- 1 jar Rao’s Homemade Marinara
Heat a large skillet with olive oil in medium-high heat.
Season each chicken breast, skin-side up with 1/4 salt, fresh cracked pepper, red pepper flakes and 1/2 teaspoon dried Italian herbs.
Add the seasoned side down in the hot pan and brown. While it’s browning, season the other side.
Brown the other side until golden brown.
Take the chicken off the pan and set aside. Lower heat to medium.
Add the onions and garlic and sauté until the onions become tender.
Add zucchini and sauté for 2 minutes.
Add the washed chopped kale and toss with ingredients. Scrape the bottom of the pan with wooden spoon.
Put the browned chicken breasts back in the pan.
Slowly pour the entire jar of Rao’s Homemade Marinara.
Make sure the chicken is submerged in the sauce.
Let simmer and gently scrape the bottom of the pan to avoid sticking, on occasion.
Cover and simmer for about 15-20 minutes until the chicken breasts are fully cooked at 165 degrees Fahrenheit.
Turn heat off and serve with your favorite side to pasta, quinoa, rice or couscous.
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