Nutritional Information
| Energy | 317 kcal |
| Sugars | 2.8g |
| Carbs | 15.8g |
| Fat: | 13.1g |
| Saturated Fat | 5.9g |
| Proteins | 37.6g |
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Serves 2
Ingredients
2 Chicken Breast
1 Garlic clove
1 Fresh red chilli
1 Courgette
1 handful Fresh parsley
Dash of lemon juice
Sea Salt
Black Pepper
2 tbsp Creme Fraiche
250g Kale
Olive/Rapeseed Oil
Directions
Step 1.
Slice the chicken breasts into strips.
De-seed and finely chop the chilli, the garlic and the parsley.
Halve the courgette and slice thinly into half moons.
Wash the kale and tear it into pieces, removing the woody stems.
Step 2.
Heat 1 tbsp olive or rapeseed oil in a large frying pan over a medium-high heat. Add the chicken strips and season with a pinch of salt and a good grinding of black pepper. Fry for a few minutes and then add the chilli and garlic.
Step 3.
Cook for another few minutes and then add the kale (don’t worry about putting it all into the pan, it will wilt!).
Stir and cook and when the kale starts to wilt, add the courgette.
Step 4.
Cook, continuing to stir now and again, until the kale has wilted and the courgette has softened and then add the parsley.
Step 5.
Stir everything together and finally add the creme fraiche and a squeeze of fresh lemon juice (add as much lemon juice to your liking!). Stir everything together, correct the seasoning and serve immediately.
(The beauty of this dish is it is so quick and can be made in one pan. It is perfect to make in a hurry or make extra for lunch the next day)