Try this Chicken, Kale, and Roasted Pepper Sauce recipe, or contribute your own.
Suggest a better description1. Make red pepper sauce: mix one avocado, garlic, and red peppers in food processor. Process until smooth. Add in cayenne and paprika. Process until mixed. Set aside in fridge
2. Heat olive oil over medium heat on cast iron.
3. Season chicken thighs with salt, pepper, cayenne, and smoked paprika.
4. Cook chicken in cast iron, about 5 minutes each side, until done. Set aside on cutting board.
5. Add onion to pan and cook unti softened.
6.Add kale and cook 3-4 minutes. Add splash of balsamic and mix well.
7. Cut remaining avocado.
8. Slice chicken and serve over kale. Add sliced avocado and red pepper sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (880g) | ||
Recipe Makes: 1 | ||
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Calories: 1220 | ||
Calories from Fat: 673 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.8g | 100 % | |
Saturated Fat 20.8g | 104 % | |
Monounsaturated Fat 30.3g | ||
Polyunsanturated Fat 18g | ||
Cholesterol 381mg | 117 % | |
Sodium 597.3mg | 21 % | |
Potassium 3006.9mg | 79 % | |
Total Carbohydrate 51.5g | 15 % | |
Dietary Fiber 12.4g | 50 % | |
Sugars, other 39.1g | ||
Protein 94g | 134 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1220
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