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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