If you’re looking for a healthy weeknight dinner, you’ve come to the right place! This modern twist on chicken and kale salad will leave your taste buds humming. I always try to hide vegetables in my dishes for picky eaters, but this dish puts all of it’s green goodness and sweet peppers on display.
What you’ll need:
- Chicken Breast: 4 skinless
- Garlic: 2 cloves, minced
- Italian seasoning: 1 tablespoon
- Lemon and pepper seasoning: 1 tablespoon
- Crushed red peppers: 1 teaspoon
- Paprika: 1 teaspoon
- Sweet peppers: 2, diced
- Kale: 1 cup, chopped
- Mozzarella: 1 cup, cubed
- Olive oil
- Lemon Zest
Step 1: Mix chopped sweet peppers, kale and mozzarella in a small bowl and set aside.
Step 2: Then, mix italian seasoning, crushed red peppers and paprika in a separate bowl to set aside.
Step 3: Next, add a drizzle of olive oil to your baking sheet and carefully slice a pocket into each of your chicken breast.
Step 4: Coat each side of your chicken breast with seasoning and align on your baking sheet.
Step 5: Then, stuff each breast with your kale, mozzarella and sweet peppers.
Step 6: Drizzle honey over the chicken breast and bake for 30-40 minutes at 350 degrees.
Step 7: Serve warm with another touch of lemon zest.