Prepare risotto according to box. Saute chicken with olive oil on medium heat 6-7 minutes per side. Season both sides with salt, pepper, garlic powder, and Italian seasonings. In a separate pan, when the chicken has about 3 minutes left, saute the kale for approximately 2 minutes in olive oil over medium heat. Mix the cooked kale with the risotto and serve with chicken breast on top. Serve with Parmesan cheese.
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 37 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 69.1mg||21 %|
|Sodium 132.6mg||5 %|
|Potassium 769.9mg||20 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 9g|
|Protein 31.1g||44 %|
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Calories per serving: 203
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