Sautéed Chicken with Mushrooms and Baby Kale
Author: 
Recipe type: Weight Watchers - 6pts
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb thinly sliced skinless, boneless chicken breast, cut into 2" pieces
  • 1 garlic clove, grated
  • 1 tsp grated fresh ginger
  • 3 tbsp tamari or other gluten-free soy sauce
  • 1 tbsp white vinegar
  • ½ tsp kosher salt (I use coarse ground) plus more, if needed
  • 2 tbsp plus 1 tsp olive oil
  • 1 medium onion, thinly
  • 8 oz package baby bella mushrooms, sliced
  • 5 oz package baby kale or spinach
  • ½ lemon, sliced
Instructions
  1. In a small bowl, whisk garlic, ginger, tamari, white vinegar and ½ tsp salt together. Place chicken pieces in a ziploc bag and pour marinade on top. Seal and chill for at least 15 minutes or up to 24 hours.
  2. Heat a large, non-stick skillet on medium-high and add 1 tbsp olive oil. Using kitchen tongs, carefully place half of the chicken in the pan, leaving a little space between each piece, sauté until well-caramelized (about 1-2 minutes) and turn to brown on the other side (an additional 1-2 minutes or more if chicken chunks are thick or larger than 2"). Remove sautéed chicken to a side dish, add 1 tbsp of oil and repeat with remaining chicken pieces.
  3. Add remaining tsp oil to pan and sauté onions and mushrooms until well-caramelized, about 5-7 minutes, before adding chicken back into pan. Toss and continue cooking until chicken reaches 165 degrees and is cooked through. Fold in baby kale and toss until just wilted, about 30 seconds to 1 minute. Squeeze lemon pieces over and add into pan. Toss and serve immediately.
Recipe by Jackie Ourman at http://jackieourman.com/sauteed-chicken-with-mushrooms-and-baby-kale/