Step-by-step recipe

  1. We'll start with the chicken. This week I used an outdoor grill to cook the chicken, but if you don't have access to one you can skip the next step for an oven-baked option.

  2. Outdoor Grill: Season with a little salt and pepper. Toss the breasts on the grill at high heat for 10 to 12 min, flipping the chicken breasts half way through. When time's up, cut through the thickest part and make sure it's cooked all the way through.

  3. Oven Baked: Heat your oven to 350°F and put the chicken on a baking sheet. Season with salt, pepper, and a little olive oil. Slide the chicken in the oven and cook for 20 to 30 minutes. Protip: if clear juices are comning out, it's probably close to finished - check by cutting a thick part and checking for no pink.

  4. Let's move on to the Kale and portobello mushrooms! Chop up the Portobello Mushrooms into slices like so:

  5. Prepare a large skillet by placing it over medium-high heat and tossing in the 4 tablespoons of extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender.

  6. While the mushrooms are cooking you can despine and chop the video

  7. Add the chopped kale in small batches to the pan with the mushrooms and stir it around until the kale begins to wilt. Season with salt and pepper to taste.
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  8. Serve with the chicken and enjoy!