This recipe is a great way to get picky eaters to eat more dark leafy greens.
Balsamic Chicken with Swiss Chard and Kale
recipe adapted from Ellie Krieger
1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
1 large bunch Swiss chard, tough stems removed and cut into bite-sized pieces
1 large bunch kale, tough stems removed and cut into bite-sized pieces
2 tablespoons balsamic vinegar
½ cup low-sodium chicken broth
1 cup low-sodium canned diced tomatoes with juice
2 cups brown rice, cooked
Heat a sauté pan over medium-high heat. Season chicken with salt and pepper and add to the hot pan; cook about 4 minutes per side or until cooked through. Remove the chicken and set aside.
To the same pan, add the Swiss chard and kale; cook just until wilted, about 3 to 5 minutes. Remove from the pan and set aside.
Lower the heat to medium, add the garlic to the pan and cook for 1 minute. Add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes. Add the chicken back to the pan to warm up.
Place the rice in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.
