Crunchy Pecan Chicken with Sautéed Ginger Kale is a warm winter meal that is packed with protein and dark leafy greens. Coating chicken in ground pecans adds such a great texture and flavour. It pairs really well with sautéed ginger baby kale topped with pecans for crunch and salty feta.

Crunchy Pecan Chicken with Sautéed Ginger Kale

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Pecan Chicken and Ginger Kale by Jesse Lane Lee

Crunchy Pecan Chicken with Sautéed Ginger Kale Recipe

gluten-free

Prep time: 20 minutes | Cook time: 30 minutes | Serves 4

Ingredients

  • 2 cups pecans
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 2 eggs, scrambled
  • 4 boneless skinless chicken breasts
  • 1 tbsp coconut oil
  • 1 tsp fresh ginger, minced
  • 2 garlic cloves, minced
  • 12 cups baby kale
  • 3/4 cup feta

Directions

  1. Grind 1.5 cup pecans into a coarse flour. In a medium bowl mix together ground pecans, ¼ tsp salt, ¼ tsp pepper and oregano.
  2. Scramble two eggs in a small bowl.
  3. Coat chicken in pecan mixture and shake off excess flour. Dip into the egg and let any extra liquid drop off. Finally, dip in the pecan mixture once more to create a thick crust.
  4. Place crunchy pecan chicken in the oven and bake at 425F for 22-26 minutes until the internal temperature is 165F.
  5. Heat oil in a large pan or wok to medium heat. Add ginger and garlic and sautée until fragrant, 1 minute. Add baby kale and stir continuously until wilted, 5 minutes. Top with feta cheese and ½ cup chopped pecans.

PER SERVING: CALORIES: 614, FAT: 28 g, SAT. FAT: 10 g, CARBS: 34 g, FIBER: 7 g, SUGARS:  1 g, PROTEIN: 62 g, SODIUM: 950 mg, CHOLESTEROL: 240 mg

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