This is a very easy way to level-up a basic chicken breast. The onions and ginger inside the chicken keep it juicy and add flavor throughout. It’s carb-free too! Delicious and a little elevated, the dish is dressed to impress with a bright green kale sauce base.
Spring Onion Chicken with Green Sauce
Ingredients
- 1 bunch scallions / spring onions (2-3 for each breast, one with the greens separated and finely sliced for garnish)
- 2 skinless, boneless chicken breasts
- 1 tbsp spice mix (paprika, oregano, cumin, you can use whatever you prefer)
- 1 Lemon, 2 slices plus zest and juice
- 1 tsp minced ginger
- 1 bunch Tuscan Kale (flat leaf)
- 2 cloves garlic
- 1/2 shallot minced (or small onion, whatever you have is fine)
- 1/2 cup chicken stock
- olive oil
- salt & pepper
Instructions
- Green SauceIn an oven-proof skillet, heat about 1 tbsp olive oil and gently saute the shallot and garlic together, once fragrant and soft, add kale. Season with salt and pepper and saute for a few minutes until kale is bright green and soft. Spoon mixture into a blender or food processor, blend, adding chicken stock gradually until you get a nice pourable but still thickened smooth sauce. Set aside.
- ChickenPre-heat oven to 375In the same skillet used for the kale, heat 1 tbsp olive oil. Season the chicken with your mix, coating all sides well. Slice each breast in half through the center, lengthwise to create a “book”, leaving one edge attached. Lay onions, slice of lemon and ginger inside and close. Brown on each side, then place in oven for 15 minutes. Remove, let rest 10 minutes. Spoon green sauce onto plate or platter. Slice breasts or serve whole atop the sauce. Garnish with the sliced green onion tops, zest and juice of lemon, I added a drizzle of olive oil and some Dukkah seasoning to finish.
